Ma Po Tofu

Dad's been visiting while Mom is away so I've been trying to entertain. It hasn't been easy because I've had long days at work for the past two weeks. Good days. Just really long. So me and Dad haven't had as many meals at home as I had hoped. He just got back from Hong Kong, which I consider to be one of the eat-out/take-out/delivery capitals of the world, so I thought he could do with some home-cooking. Anyway, we have managed to have three meals at home. And on one of the nights, I made this dish, a mixture of ground pork, tofu and green peas in a fiery sauce. Pork and tofu don't sound like the best combination, but I really like it because the tofu soaks up all the flavour from the pork and sauce. The name Ma Po Tofu translates roughly into "Pock-marked Old Lady". It's about as appetizing a name for a dish as Newfoundland's Spotted Dick. There are a few stories on how the Ma Po name came about. But a common one is that it's named after a woman who ran a roadside restaurant with her husband. She was the one who created the dish. I don't know if this is true. But it is a pretty common dish to make at home. Especially in the Szchewan region of China, which is known for its spicy food. My version is a watered-down southern Chinese interpretation of ma po tofu. I'm not sure Ma Po would approve if she were alive today. But I like it. Especially on cold and drizzly spring days.