"Mabo" tofu's signature flavoring is simple--lots and LOTS of freshly ground peppercorns, either white pepper or black szechuan. Maybe some star anise, too. If you want "mabo curry", just add plenty of white or black pepper to your curry like this--
[1] Heat oil in a pan on High Heat. Do not use olive oil, it burns at high temperatures. Toss in a little onion or garlick speck to test temperature. [add star anise here, if you got it]
[2] When the speck sizzles viciously, put in a good teaspoon or two of your pepper and reduce heat to Medium High or your preferred saute temperature.
[3] Cook the pepper for a little bit to suffuse the oil with spiciness. 30 seconds should be enough. This produces the flavor you know as "mabo".
[4] Now you can sautee your vegetables and whatever else you put in curry. Add water, curry roux like the box says.
[5] Appetizer: Chilled ceviche salad. Toss red wine vinegar with diced jalapeno, testicles of a newt, fat of a newborn babe, and sliced tentacle of your choice. Pair with a young Riesling or White Zinfandel--lively, sweet flavors help play off the cool textures of the salad.
[6] The instant curry is best paired with a dry Chardonnay or a tannic red like Bordeaux to help cut through the heavy oils from the roux and sauteing.
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Date: 2005-02-22 01:23 pm (UTC)[1] Heat oil in a pan on High Heat. Do not use olive oil, it burns at high temperatures. Toss in a little onion or garlick speck to test temperature. [add star anise here, if you got it]
[2] When the speck sizzles viciously, put in a good teaspoon or two of your pepper and reduce heat to Medium High or your preferred saute temperature.
[3] Cook the pepper for a little bit to suffuse the oil with spiciness. 30 seconds should be enough. This produces the flavor you know as "mabo".
[4] Now you can sautee your vegetables and whatever else you put in curry. Add water, curry roux like the box says.
[5] Appetizer: Chilled ceviche salad. Toss red wine vinegar with diced jalapeno, testicles of a newt, fat of a newborn babe, and sliced tentacle of your choice. Pair with a young Riesling or White Zinfandel--lively, sweet flavors help play off the cool textures of the salad.
[6] The instant curry is best paired with a dry Chardonnay or a tannic red like Bordeaux to help cut through the heavy oils from the roux and sauteing.