Ma Po Tofu is one of the classic dishes of Sichuan cuisine and is traditionally made with ground pork, tofu, chili bean paste, fermented black beans, and Sichuan peppercorns.
Continue reading “Meatless Ma Po Tofu Recipe: A Flavorful Sichuan Classic”
This is a simple home cooked dish which is popular in Sichuan. It’s relatively easy to make and healthy. I have made a vegetarian version, but you can easily add pork if you desire a more robust dish.
Continue reading “Authentic Sichuan Tofu Recipe for Home Cooks”
I really enjoy making this dish because it’s easy to prepare, vegetarian/vegan and packed with flavor. Perfect when you want something lighter.
Continue reading “How to Make Lao Gan Ma Tofu Stir-Fry in 5 Minutes”
This is a wonderful hearty soup and vastly better than what you would get in your average Chinese take away.
Continue reading “Hearty Asian Hot and Sour Soup Recipe”
This tofu recipe came from my follow foodie Kenneth, and it is a dish called Sundubu Jigae. I’ve always been big fan of Korean food, but had never made any dishes at home. I always went out to a local restaurant. I assumed it was very complicated, but in fact, the basics are quite simple.
Continue reading “Making Korean Tofu- Sundubu Jigae at Home”
I absolutely love this dish. I’d say it’s second only to my Kung Pao Tofu or my MoPo Tofu. It gives you everything you want from quality Sichuan food, salty, sour, sweet and spicy.
Continue reading “Sichuan Vegetarian Tofu Recipe: Quick and Flavorful”
MaPo Tofu has always been a favorite dish of mine. It’s that perfect combination of sweet, sour and spicy that I love. This recipe is fairly authentic to how it’s made in the Sichuan region. You find many recipes, but I think this one is very good.
Continue reading “MaPo Tofu: Stir-Fry Tofu with Szechuan Flavors”