Sốt Đậu Phụ Mabo Phong Cách Tứ Xuyên Lee Kum Kee , Loại Cay

Time for some legendary Asian flavor. This sauce is used in a traditional Chinese dish called Mapo Tofu, and is all about the hot numbing flavor. Mix this Lee Kum Kee spicy paste into your tofu and ground beef, and scoop onto rice. Be aware that this packet is small. And remember, there's no such thing as a small plate of Mapo Tofu. 

Ingredients: Sugar, soy sauce (water, salt, soybeans, wheat flour), fermented soybean paste (water, salt, soybeans, wheat flour), water, rice wine (water, rice, wheat), fish extract (anchovy, salt), sesame paste, dried chili peppers, caramel color, salted chili peppers (chili peppers, salt), salt, sesame oil, chili bean paste (chili peppers, broad beans, salt, wheat flour), soybean oil, sichuan peppers, rice vinegar, tomato paste, dehydrated garlic, spices, modified corn starch, ginger, shallots, natural flavor, flavor enhancers (disodium 5'- inosinate, disodium 5'- guanylate), and xanthan gum.

Allergens: Soybeans, wheat, anchovy.

Lee Kum Kee Szechuan Style Mabo Tofu Sauce, Hot Flavor