Subs For 麻婆豆腐

[Yezze]

So I will be making some 麻婆豆腐 tonight, and i don't have, nor couldn't find (looked at all the local stores) fermented black beans and chili paste. I know that those are 2 key ingredients, especially the fermented beans (at least, that's the impression I am under after reading around). I have read that chili paste can be changed with hot sauce, does anyone know if that works well? The fermented black beans, I can't find any good substitutes, and the nearest Asian markets are far and closed today.

My main question is, based on the face that I don't have the fermented black beans and true chili paste, would it be better to wait week or so until i get a hold of them?

Thanks.

[xiaocai]

Well I think the reason it is called 麻婆豆腐 is because it is flavoured with fermented black bean paste, and a bit of ground 花椒.

If you can't find the fermented black bean paste, I don't think there is any problem that you just use the chili paste you have got, and I'm pretty sure it is going to turn out quite nicely provided that you can find a good recipe. Maybe you can't really call it 麻婆豆腐, but who cares as long as it tastes good.

[LiScing]

I have no access to a nearby Chinese grocery store either. I used to when I lived in a bigger city.

I should search for a popular online Chinese grocery store!

EDIT:

How about this?

CHILI PASTE AND SAUCE

HERE'S MORE

[Yezze]

Yea i think i am going to have to order them online, if i really want them.

Living on an island in a river in which i can swim to Canada in <5minutes doesn't help much.

[yonglin]

I use a sauce called "black bean chili" (辣豆豉) when making this dish. It already contains black beans, so there's no need to add extra ones. I use a Taiwanese brand, just because that's what they happen to be selling at the Chinese grocery where I live.

It is very different from regular (sriracha style) hot sauce. Korean fermented bean paste linked to above is EXTREMELY different. The ingredients listed are chili, black bean, water, sugar, salt, garlic, sesame oil, and rice vinegar (but then, I take the ingredient list on Taiwanese products with a heap of salt: I would be extremely surprised if it contained to MSG, and no other oil than sesame oil, for example).

That might give you some idea about what you'd have to substitute. The black beans are really key, I guess, so it'd be hard if you don't have access to them (they keep very long in the cupboard, so don't be afraid to buy a large bag). The sauce itself isn't that spicy (just nicely chili flavoured): I add dried chilis for the hotness.