{"id":6202,"date":"2026-03-04T09:27:33","date_gmt":"2026-03-04T09:27:33","guid":{"rendered":"https:\/\/foodfoodeateat.co.uk\/?p=6202"},"modified":"2026-03-04T09:27:34","modified_gmt":"2026-03-04T09:27:34","slug":"sheldos-mapo-tofu","status":"publish","type":"post","link":"https:\/\/foodfoodeateat.co.uk\/?p=6202","title":{"rendered":"Sheldo&#8217;s Mapo Tofu"},"content":{"rendered":"\n<p>this is missing some of the deep savory flavor of the recipe from every grain of rice, so I would modify, not use ketchup&#8230; But the technique here is more helpful than other recipes, with temp guidelines and a good drive consistency achieved. <\/p>\n\n\n\n<p>A note for all recipes is that I think grinding the szechuan peppers more finely should be preferred. <\/p>\n\n\n\n<p>https:\/\/www.recipeshare.app\/recipes\/mapo-tofu-masterclass-sheldos-kitchen<\/p>\n","protected":false},"excerpt":{"rendered":"<p>this is missing some of the deep savory flavor of the recipe from every grain of rice, so I would modify, not use ketchup&#8230; But the technique here is more helpful than other recipes, with temp guidelines and a good drive consistency achieved. A note for all recipes is that I think grinding the szechuan&#8230;<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-6202","post","type-post","status-publish","format-standard","hentry","category-blog"],"_links":{"self":[{"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=\/wp\/v2\/posts\/6202","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=6202"}],"version-history":[{"count":1,"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=\/wp\/v2\/posts\/6202\/revisions"}],"predecessor-version":[{"id":6204,"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=\/wp\/v2\/posts\/6202\/revisions\/6204"}],"wp:attachment":[{"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=6202"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=6202"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=6202"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}