I have decided to start a series of posts revolving around the food we eat here at the Pinette Sandor house. Why? Well, I don't know what to post most of the time (I can't show your the Christmas presents that I am making), and that way all my recipes will be in one location in case I get lost and Adam has to fend for himself. Hopefully it will not be too boring for any of you. Just some info before we begin: I do not take good food photos, there is not natural light after 3 p.m. here and I have never been good at food photography so the pictures will not be representative of the yummyness of the food, also I have almost no original ideas, I find most of my recipes on line via food blog or through tastespotting. and then either leave it alone if it is good are more often tweak it a bit to my liking. After all I am was taught to cook by my father, a man who could not leave a recipe alone if he had to.
You will find that a large amount of the food we eat is of a foreign nature. This is because my silly white Canadian husband does not actually believe that he is from Canada but from every country that he believes has better food than what he refers to as "white people food". While in the UK, where food sucks and take out is too expensive and here in Canada when we have no money for going out I have been forced to figure out how to make our favorite food from various countries.
So, I bring you Mapu Tofu
This recipe is from my friend Heather. She is half Chinese and after seeing me order this at every Chinese restaurant we have gone to together she finally gave me the recipe. It is soooo easy and soooo tasty. Anya loves it, and will usually eat tons and tons of the tofu. I generally make it with Honey Ginger Carrots from Steamy Kitchen
Mix together for sauce:
1 Tbs soy sauce
1 Tbs white vinegar
2 tsp sugar
1/2 cup chicken broth
1 tsp chili flakes
1 tsp sesame oil
6 oz ground pork
1 Tbs oyster sauce
In large pot heat 2 Tbs oil, then add 1 tsp minced garlic and 1 tsp minced ginger. Stir until fragrant then add ground pork mixture and cook until pork is done. Add sauce and 16 oz medium tofu, cut up into cubes. Cook until bubbly. Thicken sauce with 1/2 tsp cornstarch mixed in a little water. Serve over rice. Yummy!
By the way, I used firm tofu today, and it looks funny to me, and is not quite as good.