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Post by wallycat on Jun 7, 2020 19:20:33 GMT -5
If you think you don't like tofu, this is worth a try. Make sure to get the silken/soft tofu as the contrast of the tofu to ground meat really makes a great mouth-feel.
Of course, I tweaked it simply because it was my first time using the broad-bean paste and I wasn't sure how spicy or salty it would be. Some recipes call for fermented black beans, which I also purchased, but this recipe did not call for them. I used 1 TBS of the spicy bean paste but would happily use 2 next time. I had no Sichuan peppercorns. I had ground grassfed beef thawed, so that's what I used. Some recipes use 4 oz some 8, so this is a very forgiving recipe.
Once I knew the sequence and how it should come out, it was a very quick meal. Loved it!
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Post by mcgee on Jun 8, 2020 19:50:03 GMT -5
Sounds good. I have some tofu I need to use up so this may be on the menu this week. I don’t care for the texture or mouth feel of silken tofu so I won’t be using that and like you, I’ll use beef. Did you have any problems finding the thai bird peppers or the bean paste?
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Post by wallycat on Jun 8, 2020 20:38:21 GMT -5
I had to order some of the ingredients on line. The peppers are hard to find and I subbed red pepper flakes. This was my first time making it and I figured if I loved it enough, I'd find all the proper ingredients. Now I have to look!
I'm surprised you don't like silken tofu. It reminds me of creme brulee without sugar.
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