no go ma po to fu“The grand thing about cooking is you can eat your mistakes.” — Julia Child

The other day, I had a craving for mapo tofu. I wanted an easy to make dinner, which would not dirty too many dishes. Hey! I like a bit of spice in my life! As it happened, it was a simple thing that caught me unaware.
This recipe uses cornstarch as a thickening agent. Cornstarch is a flour made by grinding the endosperm of dried corn kernels, much the same way that wheat flour is made.

√ Cornstarch has twice the thickening power of wheat flour and it produces a clearer sauce.
√ An acidic liquid (juices, vinegars, wines), weakens its thickening power by about half.
√ It is best to mix it with water before incorporating it into a sauce, as it clumps easily.
√ If the sauce is overheated, or overstirred, it will begin to breakdown and lose thickening power. If you freeze a sauce thickened with cornstarch, it will become ‘spongy.’