Mapo Tofu

There are all kinds of seasoning selling at the local Chinese Asian Market, and whatever people cook in China, we can pretty much buy it from there. As a big fan of Sichuan cuisine, Mapo Tofu is always one of my favorite dishes. Though not so professional, I have done this many times since I came here to the States. The funny thing is as time goes by, I begin to cook everything in a really bowl that can last several days for me. The reasons are realistic since I am busy with school and I am lazy sometimes, and the big bowl can really serve well at this point. The only thing is it’s boring to have the same food for both lunch and dinner, so I tend to avoid that. I cooked Mapo Tofu last night using the seasoning I got from CAM, and I put both onions and mushrooms in the pot, both of which are my favorite vegetables. It didn’t taste like Mapo Tofu at all, but it was still yummy. I used to ask my roommates to help me prepare the dishes when I was busy, but never was I satisfied with the tastes-it was either too salty or too sour for me. So I cook for myself and I am always satisfied-I know myself better. As life starts to find its own rhythm here, I guess new habits are starting to form. Let’s hope it’s healthy.