Today we have for you:
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A mapo tofu recipe that makes good use of these last summer tomatoes
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A white chicken chili with five stars and more than 12,000 reviews
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And, a creamier, funkier cacio e pepe with a star ingredient
The shoulder season between summer and fall is maybe my favorite time to cook. The temps have cooled off a bit, so the oven is back in play, and there are still tomatoes and peppers and corn and eggplant at the markets. The neat packages of pens and notebooks in the back-to-school sales have me feeling very organized (or, at least, wanting to be organized) and thinking about what I want to make, what I want to eat, what I want to try. And right now I very much want Hetty Lui McKinnon’s vegetarian tomato mapo tofu.
Mapo tofu is one of those dishes I like to collect recipes for (see also: Hainan chicken rice), borrowing ingredients or tips from one to incorporate in another. Hetty adds fresh tomatoes to hers, which is such a great move — their sweet acidity is a perfect match for the tingly, spicy, funky flavors of mapo tofu. I can easily see myself adding tomatoes to all my mapo tofus moving forward, since the assertive dish more than makes up for any off-season produce. “Very tasty and alive with flavor,” writes Dylan, a reader — that’s a Hetty dish for you.
Featured Recipe
Vegetarian Tomato Mapo Tofu
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The post Mapo Tofu, but With Tomatoes, Please appeared first on New York Times.
