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Steamed Congee with Scallions
Our Congee leans on soy sauce and patience: the kind of plate you make on a quiet evening, then finished with Scallions.
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Cantonese Mapo Tofu with Bok Choy
Deeply satisfying Mapo Tofu with Bok Choy, layered with warm, patient spice.
Ingredients
What you'll need
- 1 lb mapo tofu
- 1/4 cup soy sauce
- 2 tbsp garlic
- 1 cup fresh ginger
- 3 cloves scallions
- 1 tsp toasted sesame oil
- 1/2 cup Shaoxing wine
- to taste good finishing oil
Method
Step by step
- Pat the mapo tofu dry and season it well so it browns instead of steaming.
- Get your pan hot and render the aromatics until they smell sweet and toasty.
- Return the mapo tofu, add just enough liquid, and simmer until everything is tender.
- Taste, brighten with a squeeze of citrus, and plate while it is still hot.
Keep cooking
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