It's a great dish. Depending on my mood, I like to cut the tofu in 'dominos' and give them a nice sear in the wok before cooking anything else. Fried tofu has a great texture in the finished dish. You can also cube it up, and blanch it for a lil bit to give it a little more bite.
If you're interested in making the ma po tofu, I can make a thread or something.
Last night i got home really late, after 9. We were starving. I put water on to boil. Heated butter and oil in a frying pan, whizzed a couple of shallots and a couple of garlic cloves in the chopper attachment of the immersion blender. Dumped that in, along with a couple of pinches flaked hot red pepper, and sauteed over low heat. Meanwhile when water was boiling I tossed the spaghetti in the water with handful of salt. added a couple of handfuls of shelled deveined shrimp from the freezer to the frying pan and let them sautee as they defrosted (my usual technique is more careful than this). Threw in a couple of glugs from the bottle of dry white vermouth, let it get syrupy, added frozen peas and shut the gas while they defrosted and the pasta finished cooking. Drained the pasta, dumped the shrimp stuff into the pasta and mixed - we were at the table in 15 minutes.
Last night entertained a friend. The menu was, app-ceviche of scallops shrimp and amberjack. The mains were 10-12 cnt. head on Gulf shrimp and amberjack fillets and shredded brussel sprouts as a side plus a salad
Tonight seared yellow fin tuna, guacamole and streamed broccoli seasoned with dashi and a wasabi cream sauce
Tonight I made an Open Faced Turmeric Chicken Sandwich topped with sauteed peppers, shallots, garlic, Serrano peppers, and baby portabellos. Then I melted Havarti cheese over everything and placed it one toasted Ciabatta bread and olive oil. It was yummy! As usual, here's the pic:
Here it is: First, I'd like to state that I've been trying to utilize ingredients that I've had in my fridge or pantry without buying new stuff and spending more money. I didn't look up a recipe for this, and pretty much "shot from the hip" as some Texans would say It was my first time cooking with Turmeric too...
First I sauteed sliced green, red and yellow bell peppers (1 each), shallots (2), garlic, Serrano peppers (2) in butter. After the veg softens up, add sliced baby portabellos and cook until soft. Then I seasoned boneless chicken thigh meat with kosher salt, ground black pepper and a light dusting of Turmeric on both sides. Put butter in saute pan and make sure it's HOT! I put the chicken in, and sear on both sides until chicken is cooked through. Then, I cut the Ciabatta in half and toasted it with butter on a skillet until crisp.
Plating: Place Ciabatta on plate, drizzle with olive oil and lightly cracked pepper. Then, slice the chicken and add on top of bread. Then add veggie mixture and Havarti cheese and melt in microwave fore 30 seconds (or oven, or whatever equipment you want lol). Then garnish with parsley and WHALAH!
PS, this dish tastes a lot better with about 3 glasses of Merlot