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To fu, or not to fu, that is the question.

Today I cooked my first tofu (or in Chinese dòufu) dish. I added beef, let there be no confusion.

On a recent obsessive book buying trip I was delighted to come across the book ‘Chinese food made easy’ by Ching He Huang. I watched the show when it was on the BBC a few years ago and used to print and cook recipes from the BBC food website. The egg fried rice was by far the messiest.

I came across a Ma-po dofu beef recipe in the book and got a little intrigued. Mápó dòufu (麻婆豆腐) is tofu in chilli bean sauce, a popular dish from Sichuan province (so quite spicy). The first time I ate it in China I was positively surprised. I’ve had it a few times since, but had not yet seen it with beef (hence the intrigue).

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