Weekday Vegetarian: Make Fantastic Chinese Dan Dan Noodles with Tofu

My family are all big fans of Chinese cuisine, and I cook it often. One of my favourite cookbook authors is Fuchsia Dunlop, who wrote Land of Plenty and Revolutionary Chinese Cookbook. Her memoir Shark’s Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China is a fascinating portrait of a young woman who learns to cook and eat anything and everything in China and then slowly discovers how environmental degradation affects the food supply….Read the full story on TreeHugger