Vickiauntmick- Журнал, 12 окт 23

Mmmm looks tasty 😋 

I’m drooling 🤤 

What's Mapo? The looks delicious 😋 btw. 

That looks amazing! I’m not a tofu eater and it still looks good! 

Wikipedia: "Ma" stands for mázi, 麻子, which means pockmarks. "Po" is the first syllable of pópo, 婆婆, which means an old woman or grandma. Hence, mápó is an old woman whose face is pockmarked. It is thus sometimes translated as "pockmarked grandma's beancurd". 

So like Mung beans? I those pretty good I know a lot of people are a little skittish about them cuz they have a strong smell but I think they're delicious especially with a little fermentation action. ^^ 

The loose recipe is: one thumb of ginger grated, several cloves of garlic chopped, tsp szechuan pepper ground, pound of ground pork browned and drained, 2tbls doubanjiang bean paste, tofu cubed, green onion & sesame oil to top, and serve over hot rice  

Looks delicious !!  

awesome always looking for new tofu recipes cuz I don't know a lot I'm trying to cut down my food bill and tofu is a good way to do it anything to cover up the taste. As it is not very flavorful or fun but it is cheap and shelf stable. 😺 It also has a pretty good nutritional profile too and if I could get used to it maybe I could wean out some of my cheese addiction LOL. 

You sharin'? 

Looks authentic 👍 

looks so good! 

Yum enjoy! 

Well the great thing about tofu is it takes on any flavor that is given so if you didn't like the flavor it sounds like the cook was the problem not the tofu. As for texture much like most proteins if it's overcooked that will be a problem once again that's a cook issue not the material. I'm a fact have made some cooking errors myself 😞. I have made some chicken breasts to have not been their best 😭 we all make mistakes and learn from those mistakes. In addition there are many different types of tofu, silken tofu for example has a very nice soft texture perhaps if you tried other types of tofu you have better results. But I'm guessing from your name choice that you're just a troll so I'll leave it at that. 

Although I do wonder why you've tasted moldy rubber??! 😆 

I like tofu. I get a quart of egg drop soup and ask the chef to add diced tofu to it. It’s really good. Used to do that with hit and sour soup but it’s too vinegary for me these days with my swallowing issues. 

When I make spaghetti sauce I only use 1/4 pound of hamburger and fry with crumbled extra firm tofu and a bit of eggplant.. tofu picks up the beef flavor and the BF, who doesn’t like tofu, never knows the difference. 

Yum! 

I do that with mushrooms to reduce cost I think it also increases flavor myself. But I don't believe that you can really tell a difference between the texture or the flavor and mushrooms are turned out to be about the same color. But I thought about using tofu I'll give it a try. it's a great idea as I start picking up more I will have extra hanging about it'd be a good way to use up a little odds and ends of the packages so I don't have any waste and I don't have to prepare all of it at once. Thank you, for the idea always trying to store away good ideas like that for later use.