When I first received Sichuan peppercorn from my father-in-law, I didn’t know what to do. Until I met my husband, I had been cooking mapo doufu with toban djan and miso, and I thought I was doing it right. After meeting him, I was introduced to the whole new world of Chinese cooking, specifically, Sichuan dishes, and I was blown away. They were so good. Now I cannot make mapo doufu without Sichuan pepper. The glorious aroma of Sichuan peppercorn combined together with chili, garlic, ginger and toban djan makes the dish so flavorful. Over the year, I have also come up with a vegetarian option, which I make quite frequently these days. This is an arranged version of a recipe given from my father-in-law in Chengdu. I hope you will enjoy the recipe
Recipe: Mapo Doufu
Servings: 3-4
Ingredients
Spice Mix: Use 15 grams of Regency Sichuan Spice Mix OR:
Cooking instructions
This article was written by Chia.
I’m a freelance translator with background in biology. Upon meeting my future husband in Spain, I moved to Hong Kong to start our lives together. I’m still exploring what Hong Kong has got to offer