One of my favourite Chinese dishes, Ma Po Tofu combines savoury bits of pork with silky soft fresh tofu in a spicy sauce that features bright chili heat and the unusual, slightly numbing tingle of Sichuan peppercorns. I’ll be making a vegan version as well, substituting extra firm, crumbled, seasoned and fried tofu for the pork (it’s so close, I have trouble telling the leftovers apart). It’ll be served along side some steam mixed choi (chinese greens) with ginger, and white rice.
(Veg’n & GF options)
Plus fresh-baked pie!
Len Senater is the founder and proprietor of The Depanneur, who happily cooks for his friends and neighbours every Tuesday night.