A mapa for all mapas
Ah mapa dubu, what is not to love. Soft pillowy tofu. Sloshy goopy sauce. Delightful spicy bits of crushed chilis, fried garlic, zingy red oil. Paper-thin scallion rings and nutty sesame seeds flecked. A dish with arms wide open towards a bowl of warm rice. I’m in love…
Together, Eddo and I just can’t seem to get enough of mapa dubu. We have it at home, no less than once, twice, a week. And of course, if it’s on a menu, we’re ordering it, absolutely, no questions asked. We regularly order the mapo tofu at Mamahuhu—a fine dish on its own, but overnight, after a goodnights rest in the fridge, is just next level. Pro tip: to reheat, whisk together a 1/2 cup water and 1 tsp dwenjang, drizzle this into the existing dish and fold together, then bring everything to a boil, and if necessary add a little potato starch slurry to rethicken. Divine.
Another incredible San Francisco mapo tofu: Minced Seafood Mapo Tofu at HK Lounge Bistro. It channels mapa dubu + soon doo boo jjigae vibes. Stawwwwwpp…