Maboudoufu

Hideaki mentioned it'd been a while since we'd had maboudoufu (tofu in spicy meat sauce), and since it's his birthday month I took the hint and and made it. Here it is, served with rice, cucumbers dressed with black vinegar and sesame oil, and tsuru-murasaki no nibitashi (simmered malabar spinich, my new favourite vegetable). Shuma got rice, tofu, raw cucumber and plain ground pork- he ignored the tofu, not surprising since it was his first time trying momendoufu (cotton tofu, the firm kind)- he's only just started to like kinudoufu (silken tofu).

Here's the maboudoufu recipe I posted a few years back. It's a bit spicier than the Japanese version, closer to the Szechuan original.

Comments

[Lily]

Hey, you linked to the spinach info twice. =) http://blue_moon.typepad.com/blue_lotus/2007/08/post-3.html

[Amy]

Thank you! Just fixed it:)

[becca]

ooh! it's looks so delicious..my mouth is watering. do you have a recipe for the simmered spinach?

[M. Matsumoto]

Yummy Maboudoufu.

Reminds me of my Mum.