Black bean sauce is very deep in our memory, a passionately held love affair from all the fabulous meals we enjoyed in the Chinatowns of Los Angeles, New York and San Francisco. They were seafood dishes filled with authenticity and gravitas, and packed with Umami. This little feast brings those extraordinary dishes into our own wild savory kitchen.
This little feast takes a very deep dive into the spicy umami world of Szechuan cuisine.
This is the best tofu meal I’ve ever tasted, hands down. The neutral flavors of the tofu soak up all the exotic spices, like the Chinese black vinegar, the thick dark soy, the mysterious Shoaxing wine and the umami bomb Szechuan fermented chili/broad bean paste… all of which makes the tofu glossy when stirred together with the deeply flavorful wok seared ground pork shoulder.