Published on: 06/18/2026
This news was posted by Oregon Today News
Description

Traditionally made Sichuan mapo tofu usually calls for ground beef and silken tofu bathed in a vibrant, tingly sauce. Bowen Yang, a comedian and podcaster, shared this version made by his mother, which opts instead for pork and firm tofu in a slightly drier mixture. It still calls for Sichuan peppercorns and the fermented chile paste called doubanjiang, to evoke the signature complex depth and spice of this surprisingly quick-to-make dish.
News Source : https://www.oregonlive.com/nytcooking/2026/06/781215539-bowen-yangs-mapo-tofu.html
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