Why J. Kenji López-Alt prefers silken tofu for his mother's mapo tofu recipe
In short: J. Kenji López-Alt demonstrates his mother's mapo tofu recipe, highlighting a straightforward approach to a classic dish. He explains his preference for a specific type of tofu that is both accessible and shelf-stable, offering a glimpse into his personal cooking habits and the techniques featured in his book.
The recipe featured is drawn from the book The Wok: Recipes and Techniques. López-Alt describes it as one of the most uncomplicated dishes in the collection, noting that he prepares it frequently for himself. While he typically relies on intuition and visual estimation rather than precise measurements, he provides guidance for those following along.
A key component of his method is the use of Mori-Nu brand firm silken tofu. He chooses this specific product because it is broadly available and packaged in tetrapaks, which ensures a long shelf life.
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Sources
- Summary by Intellect · source: The Wok: My Mom's Mapo Tofu | Kenji's Cooking Show
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