Ma Po Tofu, a classic dish from the Sichuan province of China, inspired this recipe. The original is made with soft tofu and ground pork or beef with plenty of heat from dried chile peppers and Sichuan peppercorns. Portobello mushrooms stand in for the meat in our vegetarian version and convenient jarred chile-garlic sauce gives it plenty of kick. Serve with brown rice.
Did I tell you I was on a recipe kick with these Andes Peppermint candy? I’m pretty sure I did. If you haven’t heard, I’m sort of crazy for the candy and
Enjoy this espresso drink during the holidays or all year round! With just the right amount of spice, it tastes just like the popular version found at gourmet coffee shops.
