Having more fun with my #BigGreenEgg! Barbecuing vegetarian kebabs - nectarines, tomatoes , tofu, radishes, halloumi, jalapeños; broad beans and corn #bbq #vegetarian #kebab #summer #food #BigGreenEgg #igfood via Instagram http://ift.tt/1Iue2kD
Mapo tofu is a justly popular menus item in many Chinese restaurants. It is a quickly cooked dish of braised tofu with minced pork (sometimes beef) in a bracing spicy sauce made with fermented black beans and fermented broad bean paste, along with hot red pepper and Sichuan pepper. This meatless version with fresh shiitake mushrooms is completely satisfying, and surprisingly easy to make. For the best texture, use soft tofu rather than firm, taking care to cook it gently to keep it from…
Classic Mapo tofu. Cubes of super-soft silken tofu -- served in a mind-numbingly hot sauce made from "doubanjiang" (a flavor-packed broad bean paste), "dou-chi" (fermented black beans), freshly ground Szechuan peppercorn powder, sesame oil and light soy sauce. Garnished with minced garlic greens.
Why magical? Because that’s how they taste, seriously. Very fluffy, soft on the inside and crunchy on the outside. Why Green? Because they are just super green on the inside thanks to the mint, dill and parsley. This is not your traditional falafel recipe, this one contains three different types of aromatic herbs as well as...Read More »
Greens + greens for lunch on top of miso-coconut quinoa • kale massaged with avocado oil, tamari & coconut vinegar, blanched garlicky broccoli, pea + tahini tofu, broad bean sprouts, cucumber and nori + sesame sprinkles 🌾✨✨ #lunch #eatyourgreens
mapo tofu chili oil thick with cubes of silky tofu ground pork or beef & fermented black-bean paste or doubanjiang (broad-bean-chile paste) or both & mala numbing spiciness combo of ground Sichuan pepper & chili peppers. Most versions also include trapezoids of bright-green sautéed leeks, and sometimes snips of scallion. And there’s even an intriguing origin story. “Mapo” can be translated to mean “crater-f