Oh, I hope so!
The mapo tofu looks good enough to eat!
Um, I was just following the recipe. Is it unusual to "blanch" the tofu?
I'm wondering why you "blanched" the tofu - to firm it up?
Using both sounds like a great idea - I'll try that next time.
I love the texture of soft tofu. It makes it saucy, smooth, soothing. Hubby and the kids like to have firm cubes, so I use both.
You are quite welcome!
Thanks for a great week!