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Aug 1, 2006 12:12 AM

Mabziegurl, your ma po tofu recipe rocks!

Thank you so much for posting under "Your most requested recipes" thread...see link below...I had not ever used soft tofu before and couldn't understand how it would be so flavorful but it was! And I bought a good hot chili bean paste as you said...I don't think it's from Hong Kong but it isn't Lee Kum Kee brand either. I'm totally hooked! Hope I'm posting the link correctly for anyone else who would like to try it (you need to scroll down to find her post):

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  1. I was curious about the black beans- what type are they? I assume not regular canned since you only use a tsp. Can you clarify please.

    2 Replies
    1. re: pamd

      These are fermented, salted soy beans, as used in various Cantonese 'black bean sauce' dishes.

      1. re: paulj

        Yes, the jar I bought has the black beans in oil...I just drained off the oil and mashed them up a little bit and then added them to the ma po mixture. The only English to be found on the jar is "Black Bean" and "Taiwan". The owner of the Asian store helped me pick that out along with the chili bean paste; I think he knew what I needed when I showed him the recipe. I could spend hours in that place and I love any excuse to "have to" go there.

    2. I'm glad you enjoyed it =) I love it too! If only I knew how to cook other Chinese food as well. Haha