Thursday, January 10, 2013

Mapo don from Ohsho


I've had mapo tofu across sporadic periods of my life and have never really known much about them except for their origins from the province of Szechuan. I'm guessing that the local renditions taste nothing like the ones that would originate from a place known for fiery lip numbing flavors. So in essense, there isn't a real basis of comparison against the original dish that I could make for the one from Ohsho except that which I've had locally.

Ohsho does what I consider to be a pretty regular tasting rendition marked by the flavors of fermented bean sauce, possibly vinegar resulting in a tanginess and some heat. That together with bits of tofu and minced pork for additional bite and texutre. The combined spicy and sour flavors were actually quite appetizing, allowing me to overlook the starchy gravy that I generally tend to dislike. This would actually make one pretty comforting cold weather meal. If it only ever got that cold around Ohsho.

No comments: