Mapo tofu tastes best when eaten hot, especially within the first five minutes of coming out of the pot.
Lucas set up the small wooden table again, and the two of them each took a plate of mapo tofu and started eating on the roadside.
The tender, snowy white tofu hid among the dark red sauce, covered with fine ground Sichuan pepper, making it look particularly tempting against the backdrop of green garlic chives.
The aroma of the broad bean paste wasn't very strong but noticeable enough, whereas the numbing fragrance of the Sichuan pepper stood out more.
Scooping a spoonful, the tofu cubes slightly trembled at the bottom of the spoon, releasing bursts of steam.
As the saying goes, haste makes waste with hot tofu; both of them were seasoned foodies who patiently blew on it a few times, touched it with their lips, and then confidently stuffed a whole spoonful into their mouths.
Num.
