Fermented black beans can be found in the dry goods section of most Asian markets. These savory, salty, and somewhat sweet and bitter beans are used as a flavoring agent throughout Chinese cooking. Make sure it is not labeled “sweetened black vinegar.”įermented black beans, known as douchi in Chinese, are soybeans that have been salted and fermented, turning them black, soft, and dry.
![ma po tofu ma po tofu](https://chefjulieyoon.com/wp-content/uploads/2016/04/MapoTofu-11.jpg)
What to buy: Chinese black vinegar is a robustly flavored rice vinegar that can be found at most Asian markets. Mission Chinese Food’s chef, Danny Bowien, advises serving leftover sauce over sautéed Chinese long beans or eggplant. At Mission Chinese Food in San Francisco, they marinate a hunk of pork shoulder, grind it, stew it up in a fiery and fragrant blend of freshly ground spices, and mix in some tofu just before serving. Ma po tofu, sometimes translated as “pockmarked-face lady’s tofu,” is a spicy tofu dish slathered with a rich, savory sauce of chiles, minced meat, and spices, almost like Chinese chili con carne, with the numbing power of Sichuan peppercorns. 2 scallions, thinly sliced (white and light green parts only).2 tablespoons coarsely chopped fresh cilantro.2 (1-pound) packages soft tofu, drained and cut into 1-inch cubes.4 ounces beech mushrooms, stems trimmed.
#Ma po tofu plus
2 tablespoons soy sauce, plus more as needed.
![ma po tofu ma po tofu](https://www.owlgen.in/wp-content/uploads/2020/09/Ma-Po-Tofu-Recipe.jpg)
2 tablespoons fermented black beans, finely chopped.1/4 cup peeled and minced fresh ginger (about 1 piece).1/4 cup minced fresh garlic (about 1/2 medium head).1/4 cup plus 1 tablespoon distilled white vinegar, plus more as needed.2/3 cup packed dark brown sugar, plus more as needed.1/2 cup Chinese black vinegar, plus more as needed.1 (4-pound) boneless pork shoulder, untrimmed and cut into 1-inch cubes.