Read on Twitter
I feel conflicted https://cooking.nytimes.com/recipes/1021489-mapo-tofu-nachos
Ok I have a package of silken tofu in the fridge that I haven’t figured out what to do with. Maybe I’ll make these nachos. Or maybe that’s the jet lag talking.
Ok here we go. Feels weird to start a mapo tofu recipe by using an immersion blender on silken tofu.
Also I told my husband I was making nachos for dinner but not what kind of nachos. So I’ve been hiding the tofu whenever he comes in the kitchen.
Had a bad moment just now when he heard the blender and walked over, puzzled about what this white goo had to do with nachos. I told him I was trying a new recipe. He is too trusting.
Ok the lighting in my kitchen is horrible but the tofu kind of looks like dog sick. I did add more meat than called for in the recipe because husband.
Added the cornstarch and now it looks kind of like dog food
Ok it’s going in the oven. The sauce tastes fine, like mapo tofu gloop.
