Sichuan Mapo Tofu

The dish that defines Sichuan cooking, and the numbing heat that makes it unmistakable

Wedneday November 18th | 5:00 pm EST*

Mapo Tofu is one of Sichuan cuisine's defining dishes, built on a handful of ingredients most home kitchens have never used but should.

Jody and Kirstie walk you through the real building blocks: fermented black beans (not just the sauce), doubanjiang, and Sichuan peppercorn, the ingredient responsible for málà,the distinctive numbing heat this cuisine is known for.   Crispy flavourful ground pork is also there to infuse everything together.  

This is Sichuan cooking done properly, not a watered-down version. Expect real heat, realing numbing spice, and a dish you'll crave long after the class ends. 

Join us live or cooking along with the recording whenever your schedule suits. 

What you will learn: 
Fermented black beans and doubanjiang.
Sichuan peppercorn and málà heat.
Blanching tofu.
Creating a silky sauce.

Recipes covered (serves 4)
Sichuan Mapo Tofu (with pork) 
Steamed Rice 

Join the Live Online Class: $30 (shop yourself)
Add the Ingredients: + $85 (makes 4 generous servings)

*Can’t join us live? You won’t miss a thing. We’ll send the recording & recipes after class so you can cook with us whenever it suits you.