As the school year drew to a close, we gathered for one last evening of culinary delight in our corridor. This time, we chose to create a dish that had long been awaited — Mapo Tofu (麻婆豆腐, Mápó Dòufu), a Chinese delicacy hailing from the Sichuan province.
To begin, we took fresh spring onions and blended them with oil, allowing the oil to absorb the rich and flavorful essence of the onions. Next, we added the sauce — a great combination of tangy, fermented flavors from douban and douchi. We mixed everything until the ingredients were fully combined before adding in the delicate tofu cubes.
As we fried the tofu in the sauce, the aroma that filled the kitchen was simply magical. The tofu slowly absorbed the complex flavors of the spices, resulting in a taste that was both delectable and unforgettable. To further enhance the dish, we added some Sichuanese peppercorns, which added an extra kick to the already sensational flavor.
The combination of spicy, savory, and slightly sweet flavors made Mapo Tofu a unique and utterly delightful dish. Its fiery red appearance and bold, spicy flavors captured our imaginations and ignited our taste buds. Sitting down and enjoying our creation, we felt a sense of accomplishment and fulfillment, knowing that we had come together to create something memorable.
(pictures by Chinese Corridor, 4/19/2023; post by Entzu Chang)