#mapotofuspaghetti

20250404 #breakfastdiary 1362, 6°C/mostly cloudy, 20 min/exercise (M) Mapo tofu this intense first thing in the morning might sound unhinged, but here's a fact: add coconut milk to mapo sauce, or blend up tofu like I did today, and it transforms into a silky, killer pasta sauce. Tofu — only visible to the good-hearted 528kcal #mapotofuspaghetti

Spaghetti, 1 morning tofu (or substitute regular soft tofu, works fine), a little chives, (mapo sauce) 1/2 green onion, 2 cloves garlic, 1t ginger, 1T soy sauce, 0.5T oyster sauce, 3T doubanjiang, 1T sugar, 200ml water, starch slurry (starch and water 1:1) to taste for thickness 👉 steps 1. Since I happened to have some morning tofu on hand, blend 1 block in a blender. 2. Add salt to boiling water and cook the spaghetti. 3. Heat oil in a pan, add chopped 1/2 green onion, 2 cloves minced garlic, about 1t ginger, then 1T soy sauce, 0.5T oyster sauce, 3T doubanjiang, 0.5T sugar, sauté, then add 200ml water and bring to a boil. Mix starch and water 1:1 and add about 3T, boil a bit longer. 4. Add the spaghetti to the pan, turn off the heat, and mantecare (emulsify). Plate and top with the tofu sauce from step 1 and a little chives. Inspired by @nytcooking #breakfast #recipe #miraclemorning #mapotofu - The sound Jeju haenyeo (women divers) make when they surface from a dive to catch their breath is called "sumbisori." It sounds almost like whistling, but it's actually the natural sound of them expelling a lungful of carbon dioxide all at once and drawing in oxygen.

Inspired by @nytcooking