Mapo Tofu is in my all-time High 5. That’s how a lot I adore it! So I’m past excited to carry you this Sichuan traditional that’s all the things a terrific, genuine Mapo Tofu ought to be – fiery, deeply savoury, unapologetically daring and so extremely scrumptious, I virtually wept with happiness!
Recipe credit score: our very personal Chef Hannah!
That is one other nice recipe by our RTM Chef Xiao (Hannah) Huang, born and raised in Sichuan. So she is aware of a factor or two about Mapo Tofu! She’s constructed fairly the popularity over the previous 12 months with recipes like Beef in Black Bean Sauce and her Chilli Crisp. See all of Hannah’s recipes right here.
Mapo Tofu
I virtually can’t consider today has arrived! After 20+ years of chasing a Mapo Tofu recipe that really stacks as much as the unforgettable bowls I ate in China, we’re lastly right here. I’ve ordered it each likelihood I acquired in my hometown of Sydney, and I’ve cooked numerous recipes at dwelling, at all times satisfied the following one can be the one.
However all of them appeared to be lacking that little one thing. Lack of flavour punch. Or complexity of flavour.
So how fortuitous it’s that we’ve Chef Hannah at RecipeTin Meals who comes from a multi-generational household of cooks in Sichuan, the birthplace of Mapo Tofu! And right this moment I’m sharing her recipe for the enduring Mapo Tofu.
My everlasting due to Chef Xiao (Hannah) Huang – and to the generations of cooks in her household for sharing the secrets and techniques to actually nice Mapo Tofu with us.
What’s Mapo Tofu?
Mapo Tofu is a well-known Sichuan dish made with silken tofu gently braised in a fiery, savoury sauce flavoured with chilli bean paste (doubanjiang), Sichuan pepper, minced pork or beef, and aromatics. It’s identified for its signature málà flavour – a mix of the tongue-tingling numbing sensation (má) from Sichuan peppercorn and spicy warmth from chilli powder (là) – and the mushy tofu that melts in your mouth, with layers upon layers of aromatic flavour within the sauce.
It’s a type of dishes that’s inconceivable to overlook when you’ve had a extremely good one, and completely captures all the things folks love about Sichuan delicacies. For me, as a lover of kapow! flavoured meals who is thought for often wailing, “I would like a spicy Asian repair!”, that is about nearly as good because it will get. I’m utterly and totally besotted with Mapo Tofu, and I can’t inform you how ridiculously completely happy I’m that I can now make it at dwelling anytime I need. I solely waited 20 years for this second!!!!
Substances in Mapo Tofu
Here’s what it’s essential to make a very genuine Mapo Tofu with huge, daring Sichuan flavours! There are 3 substances that may require a visit to the Asian retailer that gained’t value far more than $10 in whole. All the pieces else are pantry staples or recent substances from common grocery shops. The full value of the substances to make this was round A$13, which is much cheaper than consuming out – should you may even get Mapo Tofu this good outdoors of China!
1. MAPO TOFU SPECIALITY INGREDIENTS
These are the three substances that you just’ll have to get from an Asian retailer. Although should you’ve made my Beef in Black Bean Sauce and Sichuan Eggplant with Minced Pork earlier than, your pantry will already inventory them!
Sichuan peppercorns (pink/pink)
The cool, numbing, virtually lemony spiciness of Sichuan pepper is a signature attribute of mapo tofu! It’s utterly totally different to the recent spiciness of powders like cayenne pepper and chilli powder (under). Use pink / pink sichuan peppercorns should you can as that is the normal selection (barely hotter and extra rounded flavour), else the common inexperienced ones are tremendous too (it’s a little sharper, however truthfully I’d use it in a pinch).
Pre-ground Sichuan powder – In some recipes, I say it’s okay to make use of pre-ground the place it isn’t a main flavouring of a dish (like Xinjiang Cumin Lamb Stir Fry). However for Mapo Tofu, it’s such a key flavour that I actually urge you to grind your individual as it’s so totally different, a lot more energizing than utilizing pre-ground! Discover Sichuan peppercorns at Asian grocery shops (~$3 for a big packet). As for a substitute, I can’t consider something for this recipe.
Preserved black beans (salted black beans)
These are literally fermented soy beans, not black beans the legume! It’s the similar salted black beans utilized in everyone’s favorite Beef in Black Bean Sauce. Known as dòu chǐ in Mandarin or dau6si6 in Cantonese 豆豉 (thanks for the language lesson Woks of Life!), they’ve a texture like agency raisins and provides savoury saltiness into the sauce.
Discover them at Asian grocery shops alongside pickled and vac packed greens. They value round $2.70 for the smallest packs.
No appropriate substitute that I can consider. Jarred black bean stir fry sauce doesn’t have practically the appropriate depth of flavour.
Chinese language broad bean sauce (doubanjiang)
This can be a pink fermented paste comprised of broad beans, soybeans, salt, and infrequently chilli. Savoury, salty, and full of umami! That is one other key flavouring in Mapo Tofu sauce. We use the spicy Sichuan model (Pixian doubanjiang) which is a well-known model.
Discover it at Asian grocers, it prices ~$3.50 for a 500g/1lb jar, we solely use a small quantity on this recipe. It’s additionally utilized in Spicy Sichuan Pork and Eggplant. Substitute – None that we’ve tried, sorry!
2. silken tofu
Mapo tofu is a tofu dish, not a meat dish. Consider it as braised tofu with a little bit of meat. So utilizing the appropriate sort of tofu makes all of the distinction!
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Silken tofu – The mushy, delicate, jiggly silken tofu is a key ingredient in mapo tofu. Discover it in tubs labeled “silken tofu” or “silk tofu”, within the fridge part.
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Salt – Tofu is, talking frankly, bland! So getting salt in contained in the tofu by blanching it earlier than stir frying is a key step.
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Darkish soy sauce – This stains the tofu a lightweight brown color, evenly seasons it and provides a contact of flavour. We solely use the tiniest quantity – simply 1/4 teaspoon (darkish soy is intense stuff!). Substitute with gentle or common soy sauce.
3. mapo tofu sauce substances
Along with Sichuan pepper, broad bean sauce and salted black beans, listed below are the substances that flavour the mapo tofu sauce. Pantry staples!
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Chilli powder – This brings spiciness into the dish, it’s pure plain dried chilli powder. To not be confused with US Chili Powder with one “l” which is a Tex-Mex spice mix that isn’t spicy! When you can’t discover chilli powder, use cayenne pepper as a substitute however scale back the quantity by half (it’s spicier). Chef Hannah particularly made a batch of Mapo Tofu to test this.
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Smoked paprika – This helps us obtain the signature pink color. It’s not utilized in conventional mapo tofu which depends solely on chilli powder – however should you use sufficient to make the oil pink, it makes so spicy, I actually can’t eat it! So on this recipe, we use the quantity of chilli powder to attain our desired stage of spiciness, then high up with paprika to get the color proper.
We like utilizing smoked paprika because the trace of background smokey flavour is beautiful, however it may be substituted with common / candy paprika.
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Sesame oil – Use toasted sesame oil (brown) not un-toasted (yellow, much less sesame,e flavour).
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Mild soy sauce – This provides further salt into the sauce.
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White sugar – Simply the smallest quantity, to steadiness the sauce.
4. all the things else you want
And right here’s all the things else you want – the meat (pork or beef), braising liquid, aromatics and sauce thickener. You may be shocked how little pork is used – simply 100g / 3.5 oz – but it surely looks like a lot extra within the completed dish!
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Pork – Use 20% fats pork mince (floor pork) if you could find it. Some grocery shops in Australia (like massive Woolworths in Asian areas) promote pork with the fats share specified. However I’ve additionally made it with lean pork mince and whereas it gained’t go fairly as golden when cooked, I actually couldn’t inform the distinction within the completed dish.
Beef various – Beef is definitely the normal meat utilized in Mapo Tofu, however pork is extensively used as nicely. I’ve by no means seen Mapo Tofu with beef. We made it with each, and I want pork as a result of it’s softer so it melds with the tofu higher.
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Garlic and ginger – A very good quantity of each! 2 tablespoons of garlic and a couple of 1/2 tablespoons of ginger. Use a knife to finely mince them, don’t use the garlic crusher or a grater because it makes it moist and pasty so it may well’t be sautéed.
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Cornflour/ cornstarch – That is what thickens the mapo tofu sauce and makes it good and glossy.
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Oil – Use any impartial flavoured oil appropriate for cooking. I take advantage of canola oil. Vegetable or peanut oil are additionally appropriate.
The recipe requires 1/3 cup in whole, which I do know seems like lots! However that shiny layer of pink chilli oil floating on the floor is a trademark of nice mapo tofu, so that you want this a lot to attain it. And regardless of this quantity, the dish doesn’t appear oily or overly heavy. When you resolve the minimize down, let’s hold it between you and I – don’t inform Chef Hannah! 😅
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Beef inventory/broth – That is the liquid used for simmering the mapo tofu. Use low sodium or unsalted. Full salt will make the sauce too salty.
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Inexperienced onion – That is finely sliced then stirred via, for some freshness.
How you can make Mapo Tofu
When you’ve gathered, chopped and measured out the substances, the cooking half is easy and takes round half-hour. Are you able to expertise the perfect Mapo Tofu of your life??
1. make recent sichuan pepper powder
As famous above, there’s nothing like freshly floor Sichuan pepper!! This from the lady who reserves grinding spices for recipes the place it genuinely issues. That is certainly one of them!
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Toast the peppercorns in a small skillet (no oil) over medium warmth for two – 3 minutes till they odor aromatic and a few crack open. Take care to not burn them as they are going to grow to be bitter.
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Grind – Switch right into a mortar and pestle or spice grinder, then grind into as tremendous a powder as you may.
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Sift the powder to take away bigger bits of contact husk (discard them).
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Measure out one teaspoon of powder. This will get added in two components – half into the mapo tofu, and half sprinkled on the highest simply earlier than serving.
2. BLANCH TOFU
The aim of this step is to take away uncooked beany flavour from the tofu and season the within. I used to be skeptical of the need of this step so I skipped it as soon as…and regretted it. Chef Hannah is aware of greatest! ☺️
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Simmer the tofu in water with salt and soy sauce for 3 minutes. Don’t fear, the tofu doesn’t disintegrate! In truth, the other occurs – I observed that after blanching, the fragile silken tofu is rather less fragile.
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Slotted spoon – Take away the tofu right into a bowl utilizing a slotting spoon, then put aside. (Don’t drain in a colander, you’ll get extra tofu breakage).
3. MAKE THE MAPO TOFU!
Now that the groundwork has been executed, the precise making of mapo tofu is rather like making a stir fry, with the addition of a little bit simmer time. 🙂
When you don’t have a wok, use a medium pot relatively than a fry pan or skillet. We don’t wish to use one thing with a big floor space, in any other case the liquid shall be too shallow for the tofu to correctly braise and take up flavour (OMG, bland tofu, nooo!!). Plus, the sauce will evaporate too shortly.
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Golden pork – First, we prepare dinner the pork with a little bit soy sauce till it’s golden. Then take away it right into a bowl and put aside.
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Sauté – Subsequent, the aromatics get sautéed to create the flavour base for the sauce. Garlic and ginger first for 1 1/2 minutes, then the salted black beans and chilli bean paste for a superb 3 minutes, then lastly the chilli powder and paprika goes in for 30 seconds.
All this occurs on low warmth so the garlic and ginger doesn’t burn! Having loads of oil additionally helps right here. 🙂
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10 minute simmer – Add the meat inventory, soy sauce and tofu, then simmer for 10 minutes. Throughout this step, the liquid will scale back a bit (however there ought to nonetheless be a lot on the finish of this step) and the tofu will take up all of the wonderful flavours within the sauce.
Use a rubber spatula to softly scrape throughout the bottom of the wok gently now and again to ensure nothing is sticking. Don’t stir aggressively, you’ll break the tofu! Additionally, modify the warmth as wanted if it begins effervescent too onerous, you need it at a median simmer with fixed however not speedy bubbles.
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End – Add the sugar, pork and 1/2 a teaspoon of the Sichuan pepper, and gently stir (I do all my tofu stirring with a rubber spatula, to minimise breakage).
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Thicken – Combine the cornflour and water collectively (this can be a cornflour slurry) and pour that everywhere in the floor, don’t dump in a single place. Then gently stir and simmer for two minutes – the sauce will thicken and grow to be shiny.
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End – Stir within the inexperienced onion and sesame oil then pour relatively than spoon right into a serving dish (spooning = extra tofu breakage). Sprinkle with the remaining 1/2 teaspoon of Sichuan pepper – don’t overlook this, a recent sprinkle actually makes the flavours sing.
And eventually, garnish with a little bit inexperienced onion if desired, and serve over rice!
Serving over rice is crucial, as it’s fairly a saucy dish. The way in which it soaks into the rice and coats each grain so that you get mouthfuls of fluffy steamed rice smothered in that flavour-loaded sauce with the mushy tofu that melts in your mouth and little golden nuggets of pork littered all through….. UGH!! I’m torturing myself simply writing about it!!!
Nicely, good factor I’ve a number of tubs of it my fridge! Truthful to say it took a number of takes to shoot this, and between Hannah, JB and I growing and testing it, we in all probability made it shut to twenty occasions. Iconic dishes like this at all times make me nervous main as much as posting day so there’s at all times a flurry of remakes to test last issues – I feel it’s 10 minutes simmer not 15, sauce reduces an excessive amount of. What occurs if folks can’t discover chilli powder and use cayenne as a substitute, in the event that they use the identical quantity it’s going to blow their head off! Is pre-ground Sichuan pepper acceptable? Let’s attempt (ANSWER: No!).
I actually hope you get an opportunity to provide this a go. It actually is one thing actually particular. – Nagi x
Mapo Tofu FAQ
YES IT IS!! In truth, it doesn’t get any extra genuine than this recipe. 🙂 We haven’t substituted any substances with Western alternate options, nor dialled down the spiciness or depth of flavour for the Western palette.
The one ingredient that could be some extent of debate is using pork relatively than beef. The unique Sichuan model is mostly made with minced beef (floor beef). That mentioned, pork can be extraordinarily widespread in China right this moment and might be the model you’ll encounter most frequently outdoors Sichuan, and definitely in Australia.
We tried it with each and to be sincere, I personally want pork as a result of it has a softer texture that melds fantastically with the silken tofu.
Mapo Tofu is spicy however it isn’t “blow your head off” spicy like, say, Vindaloo. I can eat spoonfuls of it with out rice and I’m not guzzling down ice water between bites!
The spiciness comes from chilli, not the Sichuan pepper which gives a numbing tingling sensation relatively than being hot-spicy. See the recipe card for the right way to scale back and management the spiciness.
I haven’t tried this, however I feel it’s completely doable and it’ll nonetheless be totally scrumptious! I’d use 200g/7oz of finely chopped mushrooms (simply common ones) as a substitute of the pork, and vegetable inventory relatively than beef inventory. Simply comply with the recipe as is. The sauce has a lot flavour, I’m assured it is going to be scrumptious!
This one is relatively tough, I’m afraid. Ordinarily I do my greatest to supply alternate options, however as a result of Mapo Tofu has such a particular and iconic flavour profile that’s reliant on a number of key substances – broad bean sauce (doubanjiang), salted black beans and Sichuan peppercorns – I can’t counsel substitutions for these. They’re Asian retailer staples and collectively value round $10, and also you don’t use very a lot for every batch so it’s going to go a good distance – if that helps persuade you too make a visit to an Asian retailer! 🙂
3 to 4 days within the fridge, although I’d add a sprinkle of freshly floor Sichuan pepper to freshen it up. Not appropriate for freezing.
This can be a recipe that was developed by Chef Xiao (Hannah) Huang, certainly one of our cooks at RecipeTin Meals (our meals financial institution). Hannah was born and raised in Sichuan and comes from an extended line of cooks – her dad’s a chef, her uncle, her grandfather!
Over a number of months, we labored collectively to translate her household recipe into one which dwelling cooks could make utilizing substances which can be available outdoors China, with out compromising the genuine flavour. We examined numerous batches, in contrast totally different substances (like related bean sauces), and tremendous tuned each step to make it as foolproof as doable. For instance, I burned my first batch of tofu! I didn’t realise the sauce would catch so simply on the bottom of the wok, and I used to be nervous about breaking the tofu if I stirred it. So we diminished the range power, and added the instruction to “scrape” the bottom, relatively than stir, with a rubber spatula to keep away from breaking the tofu.
It was a labour of affection – and after greater than 20 years of looking for a Mapo Tofu that really measured as much as the unforgettable variations I ate in China, I truthfully couldn’t be happier with the place we landed. Hannah, we salute you. This Mapo Tofu is EPIC. The flavour punch is unbelievable, and it’s completely balanced. YOU ARE A LEGEND!!
Watch the right way to make it
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Mapo Tofu
Prep: 20 minutes
Cook dinner: 25 minutes
Mains
Chinese language, Sichuan
Servings4 – 5 folks (or 1 Nagi)
Faucet or hover to scale
Substances
Mapo tofu:
- 1/4 cup canola oil (Word 5)
- 2 tbsp garlic , finely minced (4 massive cloves)
- 2 1/2 tbsp ginger , finely minced with a knife
- 1 tbsp preserved black beans (aka salted black beans, fermented black beans), finely chopped (Word 6)
- 1 tbsp broad bean sauce/paste , we use Pixian doubanjiang, the spicy Sichuan model (Word 7)
- 1 tsp gentle soy sauce (or common / all-purpose soy, not darkish soy sauce)
- 2 tsp chilli powder , pure – NOT US chili powder mix (Word 8)
- 1 tsp smoked paprika (substitute common/candy paprika)
- 1 tsp white sugar
- 1 inexperienced onion stem , finely sliced
- 3/4 cup beef inventory/broth , low sodium
- 1 tsp sesame oil (toasted ie. brown, not un-toasted which is yellow)
Forestall display from sleeping
Directions
ABBREVIATED RECIPE:
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Toast, grind and sift Sichuan peppercorns. Blanch tofu 3 min. Cook dinner pork till golden, take away.
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Sauté garlic and ginger 90 sec, then black bean and bean sauce 3 min, then chilli and paprika 30 sec. Add beef inventory and soy, simmer tofu 10 min. Add sugar, pork, 1/2 tsp Sichuan pepper, then thicken sauce with cornflour slurry. Stir in inexperienced onion and sesame, serve garnished with 1/2 tsp Sichuan pepper.
Sichuan pepper powder:
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Toast peppercorns – In a small skillet over medium warmth (no oil), toast the peppercorns for two – 3 minutes till aromatic (some will “pop” and crack open).
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Grind and sift – Switch to a mortar and pestle, or spice grinder. Cool for a couple of minutes, then grind as finely as doable. Sift via a tremendous mesh sieve to take away the coarser husks (discard these). Measure out 1 teaspoon to make use of within the dish.
Blanched tofu:
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Blanch – Convey the water, darkish soy and salt to a boil in a big saucepan over larger warmth. Rigorously add the tofu, then as soon as it comes again as much as the boil, decrease the warmth barely so it’s simmering quickly and simmer for 3 minutes. This step removes uncooked beany flavour and seasons the tofu. And don’t be concerned, the tofu will not disintegrate!
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Take away – Use a slotted spoon to fastidiously scoop the tofu out right into a bowl. Put aside.
Mapo tofu:
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Cook dinner golden pork – Warmth the oil in a wok over excessive warmth. (Word 9) Cook dinner pork, breaking it up as you go, till you now not see pink. Then decrease the warmth to medium and prepare dinner for an additional 2 minutes till the pork has golden bits. Add the sunshine soy sauce, stir for five seconds, the take away the pork right into a bowl and put aside.
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Sauté aromatics – Cut back warmth to low. Add the remainder of the oil into the wok, then prepare dinner the garlic and ginger for 90 seconds. Add black beans and broad bean paste, prepare dinner for 3 minutes, stirring consistently. Add chilli powder and paprika, prepare dinner for 30 seconds..
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Simmer – Add the meat inventory and light-weight soy. Flip the warmth as much as medium excessive, then as soon as it begins effervescent, gently add the tofu (discard any extra water pooled within the tofu bowl). Simmer gently for 10 minutes (decrease warmth as wanted), gently scraping the bottom with a rubber spatula now and again to make sure it doesn’t catch (I push throughout base, keep away from stirring as tofu will break). There ought to nonetheless be loads of liquid on the finish, mapo tofu is saucy.
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Cornflour slurry – Combine the water and cornflour collectively. This may thicken the sauce.
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Thicken sauce – Add the sugar, pork mince, 1/2 teaspoon sichuan powder. Stir gently utilizing the rubber spatula. Pour the cornflour slurry everywhere in the floor (not in a single place) then gently stir once more.
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End and serve – Stir in a lot of the inexperienced onion (reserve a little bit for garnish) and sesame oil. Pour right into a serving bowl. Sprinkle with remaining Sichuan pepper and garnish with inexperienced onion. Serve over rice!
Recipe Notes:
1. Sichuan peppercorns gives the signature tongue-tingling numbing impact that mapo tofu is legendary for! It’s not fiery spicy, like chilli. Chef Hannah insists grinding your individual is crucial for mapo tofu as a result of the flavour is immeasurably higher. She even made this utilizing pre-ground at my request, and her verdict was clear – the flavour simply wasn’t there.
2. Silken tofu is the actually mushy, wobbly jelly-like sort of tofu. Drain off water earlier than use, and deal with with care as a result of it’s fragile! Anticipate some breakage throughout cooking, it’s inevitable, and a few little bits of damaged tofu are a attribute of mapo tofu.
3. Darkish soy has a extra intense flavour and color than common soy, and it stains the tofu a lightweight brown color which is attribute of genuine mapo tofu. It might not be the top of the world to make use of gentle soy or a daily all-purpose soy. 🙂
4. Meat – Beef is definitely the normal meat used so it may be used too. However pork is extensively used lately and I feel it’s the meat that the majority Westerners affiliate with Mapo Tofu. I like that it’s softer than beef so it melds higher with the tofu. I’ve by no means seen beef in Mapo Tofu right here in Sydney.
5. Oil amount – Genuine mapo tofu has a layer of pink oil on the floor, so that you want this a lot to make the true deal! Nevertheless, you possibly can scale back if desired, however shhh don’t inform Hannah!
6. Salted black beans (preserved black beans) – They’re truly soy beans! This can be a key ingredient for flavour in mapo tofu, so I can’t provide a substitute. Additionally known as fermented black beans and utilized in Beef in Black Bean Sauce, discover it in Asian shops within the pickled/vac packed vegetable aisle, ~$2.70 a pack (lengthy shelf life, or freeze). Wrinkled and a little bit squishy like raisins, not rock onerous, and they don’t seem to be black beans as within the legume.
7. Chinese language broad bean sauce (doubanjiang) is a fermented paste comprised of broad beans, soybeans, and salt, typically with chilli. It’s savoury, salty, and full of umami. Additionally utilized in Spicy Sichuan Eggplant and Minced Pork! We use the spicy Sichuan model (Pixian doubanjiang) which is a well-known model.
8. Chilli powder – To not be confused with US chill powder (one “l”) which is a Tex-mex spice mix that isn’t spicy, that is what brings sizzling spiciness to the dish (reminder: mapo tofu is spicy!). Makes it spicy however not blow-your-head-off. When you’re nervous, begin with much less and stir in additional on the finish after tasting.
Cayenne pepper substitute – works completely however use half.
9. Cooking vessel – When you don’t have a wok, use a medium pot relatively than a skillet/fry-pan as else the floor space shall be too massive and the liquids will evaporate too shortly, plus you’ll discover it more durable to stir gently with out the tofu breaking lots.
Leftovers – This can be a dish greatest loved freshly made, although leftovers will hold for 3 to 4 days within the fridge, although I’d add a sprinkle of freshly floor Sichuan pepper to freshen it up. Not appropriate for freezing.
Diet per serving, assuming 5 servings. Excludes rice. (I’m secretly thrilled it’s so low as a result of you recognize which means I can get pleasure from MORE guilt-free!!)
Diet Data:
Energy: 275cal (14%)Carbohydrates: 8g (3%)Protein: 11g (22%)Fats: 23g (35%)Saturated Fats: 3g (19%)Polyunsaturated Fats: 7gMonounsaturated Fats: 12gTrans Fats: 0.1gLdl cholesterol: 14mg (5%)Sodium: 806mg (35%)Potassium: 408mg (12%)Fiber: 1g (4%)Sugar: 3g (3%)Vitamin A: 440IU (9%)Vitamin C: 3mg (4%)Calcium: 55mg (6%)Iron: 2mg (11%)
Lifetime of Jaffle
Typically, exceptions merely must be made to the “no canine on sofa” rule……. 🥹
…particularly after I caught Jaffle kissing Dozer’s face. Keep there all day if you’d like, Jaffle! By no means thoughts your muddy stomach! 🥰
The Dozer cushion was an extremely considerate reward from a reader. The generosity and kindness of this group by no means ceases to amaze me.
There was additionally one with my face on it. My mom sits on it when she’s cranky with me. 😆 💨
