Thanks for this introduction. I made this dish this evening. I think I didn't let the sauce reduce quite enough, and I ate it while it was still quite warm, so the flavor of the tofu overpowered the sauce a bit. I really enjoyed the flavor of the sauce on its own though. I was a bit limited to the Lee Kum Kim variety after checking a couple of shops today, but I'd like to try another variety for contrast.
Can you clarify which age you used for this? Following from your other article, the one you used here does look to be a bit on the darker side.
I think for the photo/video I used a mix of doubanjiang (3 month + 1 year). But in the past I've used only the 3 months as well, which worked out fine. Depending on where you live, normally online Asian supermarket has a bigger selection of these condiments.
If the tofu you get is not fresh/ good quality, you can try to soak it in boiling water and some salt to remove the taste.
Thanks for this introduction. I made this dish this evening. I think I didn't let the sauce reduce quite enough, and I ate it while it was still quite warm, so the flavor of the tofu overpowered the sauce a bit. I really enjoyed the flavor of the sauce on its own though. I was a bit limited to the Lee Kum Kim variety after checking a couple of shops today, but I'd like to try another variety for contrast.
Can you clarify which age you used for this? Following from your other article, the one you used here does look to be a bit on the darker side.
I think for the photo/video I used a mix of doubanjiang (3 month + 1 year). But in the past I've used only the 3 months as well, which worked out fine. Depending on where you live, normally online Asian supermarket has a bigger selection of these condiments.
If the tofu you get is not fresh/ good quality, you can try to soak it in boiling water and some salt to remove the taste.