It's rare that I'm not a little sick of a recipe by the time I'm sharing it, and this is one of those times. This is one of those dishes, and it has everything to do with these noodles.
Mapo tofu is all about two things: texture and spice. This is a Sichuan dish, which means it’s gloriously spicy. The flavours are bold–fierce, even–and in contrast, the silky cubes of tofu are graceful and delicate. They will hold their...
there’s a little, unassuming restaurant called sakawaya that makes traditional and fantastic japanese food. i will gush about them in detail another time, and focus for now on my recent take-out order from there. to start: zaru soba. because i...
