mapo tofu

Disappointment at the dinner table, this dish had no distinct flavor, though it seemed healthy enough with its peas and carrots. I even researched oyster sauce, and bought one recommended somewhere - serious eats? chowhounds? not sure.

I selected this book for a cookbook club dinner, and last night was my test drive of this recipe (largely selected because I can make it in my electric frying pan, appliances still not hooked up). I will select something else.

I don't know why people (such as this author) stte that tofu takes of the flavor of the sauce. I find it very difficult to get tofu to take up flavor, though of course if you take a bit of tofu with the sauce, you get the sauce flavor along with the bland smoothness that is tofu.