Gosh, am I really the first to post dinner in the new thread? Where are all the early diners? 
Anywhos — with cooler temps after a balmy weekend casa lingua was in the mood for mapo tofu, again with ground lamb from our share instead of pork.
I always kinda fly by the seat of my pants with this sauce package, bc the English language instructions are pretty nonsensical, and yet it’s turned out rather wonderfully each time I’ve made it.
I started with sautéing baby leeks I got at the Asian market, then added TSTOGAG, the mapo tofu seasoning oil/sauce, and the lamb that I’d fried in a separate pan bc it is very fatty, and about 1.5 cups of water. Let that simmer for a good 20 minutes until the leeks were tender. Added a bit of cornstarch slurry to thicken it all up, tossed in the silken tofu to heat through, and finally topped it all off with a shprinkle of toasted & ground Sichuan peppercorns — et voilà: dinnah 
My dude contributed rice from the rice cooker & his delicious bok choy.
‘taint pretty, but ‘twas pretty good 
