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Mark 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.

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The proof is in the (soy) pudding

Many of you might have seen Mark Bittman’s recent story in The New York Times about using tofu in a Mexican chocolate pudding.

I thought I’d link to the story and recipe. There are times when the words ”tofu blog of record” must be taken seriously.

Look for the instructional video, which is embedded in the online story.

* UPDATE: I just watched the high-quality video. Yes, the pudding looks delicious.