HG is very fond of the Chinese dish, Ma Po Tofu. This is a comforting combination of ground pork, garlic, tofu, cooking wine, garlic chili sauce and other flavorings. HG always orders it in Chinese restaurants. When HG/BSK had a loft in Vancouver, B.C., HG would pick up a container at nearby Congee Noodle House (along with barbecued pork and poached chicken with a ginger/scallion/garlic relish). This made a pleasant dinner a deux at a dining table facing an inspiring view of mountains, sea and skyscrapers. (Vancouver is a wonder city). HG is fond of BSK’s version of Ma Po Tofu, but it is a touch too “healthy” for the old guy. So, last night HG made Ma Po Tofu. HG browned much garlic in sizzling vegetable oil. Added ground pork after garlic lightly browned. Stirred and stirred until pork was cooked. The sauce had many ingredients: Soy sauce, garlic chili sauce (much); sherry wine; oyster sauce; less than a teaspoon of cornstarch; a bit of ketchup (an HG variation). Poured this on the pork in the wok and folded in room temperature tofu. Gentle stir frying until all the flavors combined and the tofu softened while keeping its shape. Served it over thin rice noodles (cooked by BSK). Good eating.
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