Classic Chinese tofu

Ma po tofu used to be one of my all favorite Chinese foods. I loved the soft tofu simmered in a pungent spicy sauce and with a lot of rice by it's side, I was set! Nowadays, tofu and I don't really have a good relationship, but there are others out there who do and should not miss out on this amazing classic Chinese dish (which, by the way, is typically simmered with ground pork).

Ma po tofu

Steamed brown rice

Pickled sesame cucumber

The local and super fresh Hodo silken tofu was simmered in a blend of garlic, ginger, spicy Asian bean paste, tamari, mirin, and vegetable stock. Amazingly enough, a cornstarch slurry which is typical in Chinese cuisine, was not needed. Since the dish was incredibly intense, a light refreshing pickled cucumber (boiled apple cider and white wine vinegar and sugar) balanced the dish.