Mapo Tofu & Chapche

今日は雨の予報だったと思うのですが、予想に反してまずまずのお天気でした。朝方降るみたいですが、明日日中はお天気よくなるみたいです。日本の気温を見ているとこちらの気温に近づいてるなと思っていましたが、明日から数日は最高気温が12度前後、最低気温が3度前後と随分低くなるようです。

I was expecting some rain today but it was an unexpectedly a nice day.  It’s expected to rain early tomorrow morning but then it’s likely to be sunny.  Looking at the weather in Japan I was thinking that the temperatures looked similar to here but it’ll get colder tomorrow, the highest around 12C and the lowest around 3C.

今日の夕食は、麻婆豆腐とチャプチェにしました。今使っているオンラインのスーパーでお豆腐(と言っても賞味期間が結構長いアメリカ産のものですが、House Foodsのもの)を扱っていることに気づいたのでオーダーしたものが届いたので、買ってみました。以前、Hello Fresh のお豆腐が不味くて食べられなかったのでどんなものかと思っていましたが、まぁまぁでした。個人的にはもう少し柔らか目が好きですが(中くらいの硬さと書かれたものでした)、お豆腐っぽかったです。麻婆豆腐だと味が濃いのでお豆腐そのものの味はわかりませんが、変な味はしなかったので安心。

Tonight’s dinner was Mapo Tofu (Chinese Sichuan Spicy Tofu) & Chapche (Stir-fried Korean Glass Noodles).  I noticed the other day that I can buy House Foods (American) Tofu (not really proper tofu as it last quite a while in the fridge but better than some here) so wanted to try it.  We have had tofu from Hello Fresh, which was awful to me, I couldn’t eat it so I was sceptical about this one, but it wasn’t too bad.  I bought medium firm (which was softer than the other one available) and I prefer it a little softer but it didn’t have any horrible taste and seemed OK, at least for Mapo Tofu as this has a very strong tasting sauce.

すごく久しぶりに作る麻婆豆腐、イギリスに来てからは初めてですし、普段もそれほど度々作らないので調べてみたら2年ぶりのようです。麻婆豆腐は好きですし時々作った方が味も安定するのですが、普段使わない調味料が必要だったりレシピを見ながら作らなくてはいけなかったり、1品ではすまないメニューだったりで億劫に感じます。レシピは、シンガポールの豆花荘飯店のお料理教室で習ったものがベースで、少しアレンジ。すごく久しぶりだったのでついつい辛さや塩分を控え気味に作ってしまいパンチが足りない感じはありましたが、美味しかったです。

I hadn’t made Mapo Tofu for a long long time, definitely the first time since we moved to England, it’s not something I cook often so I checked on my blog and found out it’s been 2 years since I cooked it last.  We do love Mapo Tofu but it needs certain ingredients that I don’t often use so I have to look for them, then I have to read the recipe, and also it’s not something you can serve alone, you do need at least one more dish.  The recipe is from a cooking lesson I took at a Sichuan restaurant in Singapore but I’ve made some changes.  As I hadn’t cooked it for such a long time I wasn’t confident and used a little less spice and seasonings than I should have done, but it was good enough and we enjoyed it.

何かもう1品、ということで、先日日本から妹が送ってくれた荷物の中に永谷園のチャプチェが入っていたので使ってみました。使ったお野菜は赤パプリカとキャベツ。こちらも、美味しかったです。麻婆豆腐が辛いので、甘めのチャプチェと合わせて正解でした。もう1品お野菜の炒め物でもあれば良かったな、と思いますが、この2品でも麻婆豆腐は食べきれなかったので、まぁ、2品で良いかな。

I also cooked Chapche, which is Korean Glass Noodle dish.  My sister put a pack of this kit in her last parcel from Japan. The noodles and the seasoning sauce is in the pack and all we need to add is some vegetables.  We used red pepper and cabbage and it worked quite well.  Mapo Tofu is spicy and this noodle dish is on the sweet side so they go well.  I wished we had another dish of vegetables but we couldn’t finish all of the Mapo Tofu so I suppose 2 dishes was enough.

 

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2 Comments Add yours

  1. I lived in UK for a while and was desperate for tofu one day… found one in a tetrapak box on a SHELF (not refrigerated) in Sainsburys. I knew it was going to bad but not this bad! 😀

    1. spiceynoodle says:

      I know… The House Foods ones do need to be kept in the fridge and it wasn’t too bad. However, as I said, it was in the strongly seasoned sauce so I don’t know what it’s like on its own.

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