This is a repost of an old recipe, for the sole reason that a) I love this dish and b) my photography has gotten way better over time.  I posted this dish back in November when no one read this blog, I didn’t know what I was doing, and I was still shooting with 3 megapixels.  In hindsight, the combination of an old camera and tasty food may be a bit like the Hubble Space Telescope – put into space over a decade ago, but somehow keeps on delivering.

The translation of this dish is great – “pockmarked grandma” tofu – apparently named for the adventurous Szechuan discoverer of this dish.  Ma Po Tofu is usually very spicy, and the sauce is reddish from the spice.  Or, you can buy the spicy version of the Dou ban jiang (Chinese fermented beans), as I did here.

Anyhow, here is the recipe once again, but more tasty looking, and still just as delicious!

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