Comments on: Mapo Tofu, take 2

By: Jo wong

Jo wong — Sat, 01 Nov 2008 00:44:00 +0000

Hi, Lee kum kee’s chili garlic sauce is also good for this dish , I believe it’s easier to find in supermarkets

By: Susan

Susan — Wed, 29 Aug 2007 10:49:37 +0000

My mom used to cook us this tofu. She used the egg tofu (Japanese tofu) instead of silken tofu.

By: Connie

Connie — Fri, 13 Apr 2007 18:48:50 +0000

in cans, brandy. supermarket.

By: brandy

brandy — Thu, 12 Apr 2007 15:36:16 +0000

Hi, want to try this recipe and would want to know how the salted yellow beans look like. do they come in jars? where can i get them? sorry for my ignorance…

thanks again and looking forward to many more new exciting recipe entries in your site…

more power!

By: nico

nico — Sat, 03 Feb 2007 22:15:40 +0000

Got inspired by your Tofu dish success…specially on the “silken tofu” description. I have started substituting soya-based tofu with “fish tofu” for a number of my recipes. Wonder how I can create a “silken” character to it?

Ciao for now!
nico