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The Wok: My Mom's Mapo Tofu | Kenji's Cooking Show

J. Kenji López-Alt

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This recipe is from my new book, The Wok: Recipes and Techniques. It's probably the simplest recipe in the book and one I make regularly. I never measure anything, I just eyeball it, though if you want exact measurements, you can buy my book. Or just follow along.

I use MoriNu brand firm silken tofu typically because it's widely available and comes in tetrapaks that last forever.

posted by matthewthanh3b