Note: The end result was actually much saucier and a bit redder, but my cousin’s camera died.
We’re going at a steady clip here! Week 2 of 52 weeks of cooking. At this rate the year will be over before it starts. This week’s theme is Chinese.
Ma-po Tofu, or possibly Mai-po Tofu according to one of my friends, has been one of the most heavily pushed recipes upon me to try by friends and family alike. This was a multiple front war where I was attacked from many sides before relenting and saying, fine, I’ll make the tofu dish!
It’s not as though I dislike dishes with tofu in them. It’s actually a pretty regular part of my diet. But for some reason I wanted to try something different for Chinese week. The immediacy with which so many people suggested it made me think many others would be trying the recipe. I see that bassposaune has beaten me to the punch.
I try to strive for the obscure and original when possible, but given how great this dish is, I think it is worth repeating..
