In article >,
"Bob Terwilliger" > wrote:

> Om wrote:
>
> > I learnt ages ago to respect others likes and dislikes.
> >
> > Except for tofu.
> >
> > Everybody should like tofu.
> >
> > Right? ;-)
>
> Ma Po Tofu is one of my favorite Chinese dishes, and it's quite easy to
> make. Just stir-fry some ground pork with chili-garlic paste and the white
> part of some scallions. Add tofu cubes (either soft or firm will work) and
> toss gently, then sprinkle with ground Szechuan peppercorns and sliced
> scallion greens.
>
> Of course, considering the other ingredients, the dish would be great
> WITHOUT the tofu!
>
> Bob
>
>

I use tofu primarily in Chicken Egg Drop soup, cut into strips.

Make a chicken broth using fresh chicken, (I prefer wings or drumsticks
for this so I can use the meat) Strain off the broth and let the meat
cool for boning and shredding. Add the meat back to the pot and add
finely sliced celery, chopped onion, grated fresh ginger and garlic, a
bit of soy sauce,a small package of frozen peas and 1 large package or
chunk of hard tofu cut into small strips. Bring up to a boil and slowly
stir in 12 scrambled eggs so that they shred on contact with the boiling
soup. Bring back up to a boil and add 3 heaping teaspoons of arrowroot
that has been pre-dissolved in a slurry of 1 cup of cold water.

You can also use pre-made boxed chicken broth for this and just add
cooked, shredded or diced meat.

Hard tofu cut into strips is also excellent in any stir fry. :-)

Try some Sliced shallots in place of scallions!
Thinly sliced shallots also compliment the soup, as do leeks.

Cheers!
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson