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3
out of 5
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Mapo Doufu,
April 26, 2008
By dougirv
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"Pretty good recipe, and I have been making one very similar for many years. One of our standbys! For the previous reviewer I would suggest washing the salt from the beans, use less or light soy sauce, and do NOT use Chinese cooking wine, as it also is loaded with salt. Use dry sherry rather. Chinese food does not have to be salty, and I have over the years cut away back on salt, but still retain flavor."
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6 of 8 people found this review helpful.
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