I can’t remember exactly where I read it now, but I remember reading sometime ago about House brand Mabo Tofu so when I chanced by it at the oriental market, I decided to give it a try. I almost followed the instructions on the back of the package exactly, but I just couldn’t leave enough alone, so of course I tweaked the recipe a bit, and I am glad that I did. I found the original recipe a bit bland, and I still needed to have a vegetable to go with the meal, so I decided on adding the napa cabbage.
The instructions on the package said to brown some ground meat, dissolve the sauce mixture in a cup of water and pour over the meat then add the tofu slices and cook additionaly just until the tofu is warmed thru.
I followed the instructions up to this point and tasted it, but it really did taste a bit bland so I added a teaspoon of fermented bean paste and a teaspoon of chili paste just to kick up the flavors.
I then poured the mixture over napa cabbage that have been sauteed just until they changed colors but were still crisp. It was ok, but I have never been a big fan of mixes and this one was a bit disappointing. I think next time I will follow a recipe from scratch.