Ann asked me to make Rockfish with Mapo Dofu sauce on Monday and so I obliged her, stopping by the store on the way home and getting some tofu and a rockfish.
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Roasted Rockfish with Mapo Dofu |
My kitchen Spanish was not good enough to keep my fish unmolested when I turned it over to the fish guy to scale with the instructions, "limpio y entero, con cabeza, por favor" and so it came home without fins or tail. Oh well, it would have been worse had I ordered it in English.
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The Guest of Honor |
I decided to do a vegetarian mapo dofu substituting shiitake mushrooms for ground pork, sautéing them in a bit of sesame oil with lots of garlic and ginger. Then I added pickled mustard stems, spicy bean paste, a sprinkle of freshly ground Sichuan peppercorns (in the spice mill cup), and a splash of soy sauce. After this cooked for a minute, I added a little water and the tofu, thickened the sauce lightly with a touch of corn starch slurry, and adjusted the seasoning, adding a bit more spicy bean sauce because I thought it wasn't spicy enough in the
la sense, chile spice. It was plenty spicy in the
ma sense, numbing and tingling, from the Sichuan peppercorns.
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Mapo Dofu Mise en Place |
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