Ma Po Tofu is one of my favourite sichuan dishes; spicy, tangy & complex with a deeply satisfying combination of textures. It is a great example of an approach to cooking that uses meat (ground pork in this case) as a flavouring rather than the center of the dish. I also happen to make a vegan version that is so virtually identical in taste & texture that I have trouble telling the leftovers apart.
Served with a side of steamed baby bok choy with ginger, and white rice. $12
(Veg’n-friendly & gluten free)
Soup, salad & fresh cookies also available.