mascot

Recently, I picked up the Szechuan sauce by Mascot. Unlike the curry paste, this sauce is not vegetarian.

To make the sauce you dilute the contents with 2 cups of water.

The directions on the bottle state for mabo tofu that you saute some minced pork, add the sauce and dilute with 2 cups of water.

Instead, I left out the meat, diluted the contents and added a couple of handfuls of chopped green onions, so it was more like a soup.

Then for one of our dinners, I sauteed some veggies in sesame oil.

Added some oboro tofu. (Oboro tofu is a very soft tofu which when made is not set in cheesecloth. It is quite creamy, and the texture like a custard.)

Since the tofu was so soft, it sort of melted when I combined it with the veggies.

I then added half of the diluted sauce. The "melted" tofu kind of thickened up the sauce.

This was nice, spicy and good on rice.

With the other half of the sauce, I sauteed some minced pork, carrots and onions and added some bi-fun (rice flour noodles) and green onions.

I actually should have used harusame (cellophane noodles) which would have replicated a dish I've picked up at the market.

Still, this version was delicious.

I would definitely use this sauce again.