Appears in Cook's Illustrated September/October 2017
This braise of custardy tofu cloaked in a garlicky, spicy sauce is a signature dish of the Sichuan province.
Our version of vegetarian mapo tofu is bold in flavor, with a balanced spiciness. We started with cubed soft tofu, poached gently in salted water to help the cubes stay intact in the braise. For the sauce base, we used plenty of ginger and ...