Spicy Sichuan Tofu Condiment
To be eaten with warmed silken or soft tofu, preferably homemade, and a nice warm bowl of rice.
This is a shortcut recipe as it uses Lao Gan Ma, and only carries with it elements of what may be served on the streets or restaurants of Chengdu, China. To reiterate, it is *not* traditional, just our home take on it.
Spicy Sichuan Tofu Condiment
To be eaten with warmed silken or soft tofu, preferably homemade, and a nice warm bowl of rice.
This is a shortcut recipe as it uses Lao Gan Ma, and only carries with it elements of what may be served on the streets or restaurants of Chengdu, China. To reiterate, it is *not* traditional, just our home take on it.
Open in Cookpad AppSteps
- 1
In a small pot, heat quarter cup oil and fry doubanjiang until brown, stirring constantly. Let cool, mix with lao gan ma, and set aside.
- 2
Blend spices in a grinder: fennel seeds, cardamom, star anise, and white pepper.
- 3
In a pot, heat a half cup of oil to shimmering and fry spices to bloom them and release their aroma. Pour into lao gan ma/doubanjiang mixture, mix, store, and let rest for a day.
- 4
When ready to serve, to taste, take some of this condiment, and mix with soy sauce, sugar, minced garlic, green onion, sesame oil, and MSG to taste. Each person has their own preference in our family, hence the lack of quantities.
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