April, 17...sunny...72 degrees...6:00. After my (justified) weather rant a
few days ago, Mother Nature has redeemed herself. This, however, is central
Ohio in April, and it is going to get cold and rain tomorrow (who saw that one coming?). For this one night, we sat on the deck, and basked in the warmth.
Stephanie made a dish perfect for a warm spring night. A riff on the classic Chinese dish Mapa Tofu. An aside: Several times when we went to her hometown in Texas we would regularly drive past a particular Chinese restaurant. She would often share stories about meals at that restaurant when she was younger. Her grandfather would always order Ma Pa Tofu. It is funny how the foods of our childhood often find their way into our modern repertoires.
Ma Pa Tofu is a saute of minced pork and tofu in a deep brown sauce (a basic recipe here). Stephanie's version is delicious, and I'm sure a considerable bit spicier. It is also much tighter and less saucy than some restaurant versions. Paired with bib lettuce leaves, a salad of julienned cucumbers and jicama and some sriracha sauce it is a real winner.