I feel conflicted https://cooking.nytimes.com/recipes/1021489-mapo-tofu-nachos">https://cooking.nytimes.com/recipes/1...
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.