Daughter is making mapo tofu!
She’s using this recipe
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? .