I’ve never had an authentic mabo dofu – or was it mapo tofu?? The dish has chinese roots and the version I created was loosely based on the japanese as I don’t have the appropriate bean pastes nor szechuan pepper for spicing it up. The furikake I made was another experiment in trying to be more thrifty and reduce waste: the fresh tops of the local radish were used.
Mabo Dofu
Lunch contents: rice with radish leaf and sesame ‘furikake’, sorrel and broccoli with sesame seed dressing, pickled chilli, mabo dofu garnished with beetroot ‘flower’ and chives.
