Ma Po Tofu with Eggplant is an easy and delicious dish to make, any night of the week. Preparation takes about 10 minutes and another 10 for cooking. Dinner will be on the table in no time.
I have been making ma po tofu for many many years. It is warming and satisfying and delicious anytime of the year.
I make this dish with pork. but you could easily turn this dish into a vegan dinner by omitting the pork. With so many seasonings such as ginger, garlic, green onion, soy sauce and vegetable broth – you won’t miss the pork.
Ma Po Tofu actually dates back about 200 years. It was originally made by an elderly woman at The Chen Xingsheng, a small restaurant that she ran with her husband.
Ma means pock, and po means elderly, so mapo was actually used to describe the woman who made and served this delicious dish.
If you need a quick and delicious dinner – Ma Po Tofu with Eggplant is for you!
I made a few batches of freezer jam recently and I have to say, I am really loving the stuff! Before I tried freezer jam, I made regular jam: I would boil up fruit and sugar and other flavourings on the stove in a big huge pot. Quite often I had to boil the mixture hard, and the mixture would bubble up until it almost overflowed all over my stove. After skimming off the foamy bits, I would pour the jam very carefully into many sterilized jars. wipe the rim, put the sterilized lids on the jars and wait for them to pop when they cooled down and sealed up tight. It was fun, but a lot of work.
Freezer jam is a whole different ball game. It took about 20 minutes for me to make 3 jars. Done. And the jam tastes so fresh, just like local berries. I put the jam in special plastic jam jars (the glass jar photographed better) and after the jam sits for 24 hours, in the freezer they go! And oh my goodness! The fresh strawberry taste! So good!
The jam tastes amazing right now, but the real treat is eating Summery Strawberry Freezer Jam on toast in February when it’s snowing outside and the temperature is -25. Just the aroma alone from the strawberries brings back summery memories in an instant and will warm you to your toes.
Up until a couple of years ago, I was only able to make Strawberry Jam in June. Our strawberry season used to only last about 3 weeks, then they were done. But our local fruit stand has started growing and selling Day Neutral Strawberries. Day Neutral Strawberries are ever-bearing plants that continue to produce fruit until the frost, so well into October.
So, now I can make strawberry jam in the cooler weather. It’s hard to wrap my head around seeing baskets of strawberries next to peaches, corn on the cob and tomatoes. But, I think it’s something I can get used to.
Hey! What’s your favourite jam? Send me a message. I love homemade jam.