Comment by terribleperson
16 hours ago
I need to try this. Typically I make my mapo tofu with dry-fried mushrooms and mushroom stock (I've found this much tastier than a pork or beef-based mapo tofu), but I don't always have the mushroom preparation on hand and punching up a pork mapo tofu with fish sauce would be much more convenient.
What kind of fish sauce do you use?
Red Boat fish sauce, Lee Kum Kee Oyster Sauce, and Pearl River Bridge light soy sauce - all standard stuff. I use just a little ground pork for that flavor, and I’ve found a little chicken stock and dash of white pepper really help as well