Ma Po Tofu

This is by far my favorite recipe I've tried so far out of my new Mark Bittman cookbook. I've made it 3 times since getting the book last month. Dishes like these keep me happy enough to almost forget that I've had Vietnamese food only once in the past 2+ years. Almost.

I love this because it's simple, fast and delicious. You don't really need to measure the ingredients, just eyeball and add to taste. The recipe in the book calls for 1/4 lb of ground pork (the recipe in the link below calls for 1/4-1/2) and I've never made it with that little amount - Scott could eat 1/4 lb of meat by himself easily. I made it again 2 nights ago with a full pound of meat and have been enjoying leftovers for lunch ever since.

I've been trying to work on my time management skills, meaning that when the baby naps instead of collapsing into a heap in front of the tv or computer, I try to get cleaning or laundry or cooking done. I started this in the afternoon while the baby was sleeping but only got to adding the green onions and water before he woke up, but it was actually a perfect place to make ahead to. That night when the rice was almost done, all I had to do was bring the pork back to a simmer and add the tofu and soy sauce. I also like to add a little bit of hoisin to my bowl, but I am addicted to that stuff.


Recipe: Mark Bittman's Ma Po Tofu

Ma Po Tofu

This is by far my favorite recipe I've tried so far out of my new Mark Bittman cookbook. I've made it 3 times since getting the book last month. Dishes like these keep me happy enough to almost forget that I've had Vietnamese food only once in the past 2+ years. Almost.

I love this because it's simple, fast and delicious. You don't really need to measure the ingredients, just eyeball and add to taste. The recipe in the book calls for 1/4 lb of ground pork (the recipe in the link below calls for 1/4-1/2) and I've never made it with that little amount - Scott could eat 1/4 lb of meat by himself easily. I made it again 2 nights ago with a full pound of meat and have been enjoying leftovers for lunch ever since.

I've been trying to work on my time management skills, meaning that when the baby naps instead of collapsing into a heap in front of the tv or computer, I try to get cleaning or laundry or cooking done. I started this in the afternoon while the baby was sleeping but only got to adding the green onions and water before he woke up, but it was actually a perfect place to make ahead to. That night when the rice was almost done, all I had to do was bring the pork back to a simmer and add the tofu and soy sauce. I also like to add a little bit of hoisin to my bowl, but I am addicted to that stuff.


Recipe: Mark Bittman's Ma Po Tofu

Veggie Wednesday: How to Cook Everything Vegetarian

Have you seen Mark Bittman's newest tome? This thing, like all his previous works, is huge. How to Cook Everything Vegetarian is 996 pages of every little thing you would ever possibly need to know about vegetarian cooking - and then some.

In his usual casual and non-preachy style, Mark Bittman shares the basic, the not-so-basic and everything else in this fabulous all-you'll-ever-need-to-cook-vegetarian resource. It's not wordy, fluffy or filled up with extras; just straightforward and honest.

There aren't any full-color photos, but rather simple and effective line drawings placed throughout the book to help demonstrate techniques. I know it's hard to believe such a large book could in any way be simple, but it is. It's not more than you need to know, and certainly not less. Oh, and the recipes? Delicious; as expected.

In summation, just two words: Get it.