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Vegetarian Chinese Soul Food.Â
Though Iâm all for eating less meat, and though Iâm passionate about legumes, tofu and I only intermittently get along. I m not against it. I mostly just shrug. There are only a handful of preparations I really crave. Among them is ma po tofu, the Sichuan amalgam of mouth numbing chili oil and delicate soy cubes and (typically) a bit of ground pork. But I ve never made it at home. Though Iâm pretty comfortable with basic Japanese techniques, with Chinese food you can count me as a fan, rather than home cook.Â
So I was very excited to see that in her new cookbook,