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Ma Po Tofu - So many variations, what is the proper way?

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Ma Po Tofu - So many variations, what is the proper way?

Marvin | Jan 12, 2007 02:28 PM

I'm just wondering - what is the proper / authentic way for Ma Po Tofu to be prepared? I've tried Ma Po at about five different restaraunts, and overall its one of my favorite dishes, but between these five or so places the preparation is very inconsistent. Its always got tofu in it and its always spicy, but beyond that it seems very varied - a) once place had big chunks of meat, while some other places list it in the vegiterian section of their menu while others do not but theirs does not have any apparent meat b) some places use a red sauce, others a brown sauce c) vegatable content seems to vary - at some places a lot of stuff like carrots and baby corn even while at other places it seems to be maily onion adn waterchessnuts d) usually the tofu seems steamed / boiled, but occasionaly its arrived with fried tofu e) at one place, it had a very distinct roasted flavor. So how is it *really* supposed to be prepared?

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