rss feedMark Bittman’s vegan take on mapo tofu is innovative – but confounds just a bit
I’ve always liked Mark Bittman’s recipes and outlook on making great-tasting food.
A few years ago, my sister or mom gave me his book, How to Cook Everything. It’s been handy and my wife and I have enjoyed numerous recipes, including one for pumpkin soup, another for grilled chicken with lime and cilantro and steps on making a fresh tomato sauce with herbs.
But I think he missed the mark, just a bit, with his Bitten blog post on Faux Ma Po Tofu. It ran in The New York Times.
His first sentence tripped me up, especially since I’ve long enjoyed mapo tofu:
Last week, everything came together for a weird, accidental, successful vegan take on ma-po tofu.
I realize he embraces innovation and that’s probably why he talked about using cauliflower and grains in his blog post.
