And open to all manner of short cuts and substitutions. If you seen the counter depth refrigerator thread, you may think I have every condiment, but I don’t have this one.
Here are some of the things I do have (as well as PSTOCCO) , and so far we are using Korean doenjang because it has some of the same letters and ingredients. There are a .ot ofchilis, oil, and chili oil in the recipe. Any tips? .
There really is no substitute for doubanjiang in mapo tofu. I guess there is a Japanese version of doubanjiang that is a bit less spicy, and Lee Kum Kee makes a version as well (its labeled as Toban Djan), but I would just mail order some of the real thing made in Pixian such as in the link @biondanonima shared, if you can’t find a source locally. I’m in San Francisco and a few Asian markets stock it here.
I got a package of this from Mala Market a few months ago but haven’t tried it yet (looks like its out of stock at the moment):
Her Mapo looks good! And you are spending quality time together.
Spicy broad bean paste is used as a flavour base in many Sichuan dishes. Add a jar to your vast collection of pastes and condiments. The section for this bean paste is big in any supermarket in Chengdu. You know they use it a lot.
I also like fermented whole black beans. I never rinse them. And sometimes I use Lao Gan Ma together with the black beans.
My Mapo is quicker to make as I don’t use any meat in it.