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Chinese spicy bean paste (I know it as 'toubanjhan') is a great flavoring ingredient, but it can really be hot! Much hotter than the Korean kochijhan and a completely different flavor.
I make a Szechuan-style Mapo Tofu, a tofu dish with just a hint of ground pork (100g) for enough to feed 3-4. A tablespoon of toubanjhan turns it into delicious rocket fuel!
Stitchawl
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