Recent food thread?

[Anonymous No.9456496]

Post your recent meals you cooked for yourself and rate other anons.
>Pasta with olive oil and garlic with broccoli and Italian sausage

[Anonymous No.9456521]

[Anonymous No.9456593]

>>9456521
0/10 raw

[Anonymous No.9456643]

>>9456521

0/10 would make me sick.

>>9456496
5/10 looks decent, could be the lighting holding it back.

Pic related is some broccoli and beef I made.

[Anonymous No.9458272]

made this

chicken fried steak, pepper gravy, wilted arrugala and sweet potato salad

[Anonymous No.9458274]

>>9456643
looks atrocious anon.

thicken that sauce up asap

[Anonymous No.9458508]

>>9456521
is that an uncircumcised penis w/ eggs?

[Anonymous No.9458513]

>>9456521
>raw human penis seved on a bed of burnt eggs, garnished with assorted hair

[Anonymous No.9458904]

>>9458272
only decent looking one in the thread

[Anonymous No.9459049]

I made some spaghetti alle vongole the other night, was pretty good.

[Anonymous No.9459063]

>>9458272
Looks really good here's mine.

[Anonymous No.9459064]

>>9459049
I never understood the whole putting shells in pasta thing.

[Anonymous No.9459107]

>>9459064
I cleaned them for awhile, made them with the sauce then removed them then cooked the pasta till al dente and cooked it with the sauce for a few minutes. then added the clams in shell at the end. I think it just makes it look nicer.

[Anonymous No.9459122]

>>9459107
It's not so much the cleanliness, more the inconvenience of having to eat around inedible shells while twirling the pasta. And then there's the question of do I pick them up with my hands? Do I use my fork? It's all very tiresome.

[Anonymous No.9459133]

The most recent photo I have is 2 months old. Escabeche/南蛮漬け depends what language you speak. Sardines in this situation.

[Anonymous No.9459145]

>>9458272
Looks good as fuck, would eat until sick

[Anonymous No.9459146]

>>9459063
Looks delicious, did you make the sauce?

[Anonymous No.9459172]

This was my first attempt at hollandaise sauce and my take on an eggs benedict. I used a touch too much lemon juice but oh well. Lesson learned. There is a poached egg under there but it feathered so I just fried the other 3 eggs. I used rye toast because I like rye better than english muffins. Cooked the bacon in the oven on a cookie sheet and it came out perfect. Hash browns were fried to perfection. Topped with some Frank's Red Hot, black pepper and salt.

Ate the leftovers today and it was still tasty and satisfying. I will make it again but with a little less lemon juice in the hollandaise sauce.

[Anonymous No.9459182]

>>9459172
Why are you using bacon for Eggs Benedict?

[Anonymous No.9459186]

>>9459182
The same reason I used rye bread.

[Anonymous No.9459192]

>>9459133
Oh mommy I want some of that please!

[Anonymous No.9459210]

>>9459146
yeah I made it with olive oil, garlic, red pepper, black pepper, white wine then steamed the clams in it. here's a picture of the sauce.

[Anonymous No.9459224]

>>9459186
It wasn't a criticism.
I was just curious.

[Anonymous No.9459227]

I don't take pictures very often. that was the last food picture I have taken.

Beef with cream, red wine, mushrooms, paprika sauce.
And green beans naturally.

[Anonymous No.9459243]

i was too drunk to go to the store for other items. tenderloin and fresh corn with a mushroom/pearl onion pan sauce
pls no bully the presentation

[Anonymous No.9459248]

>>9459243
the inside

[Anonymous No.9459285]

[Anonymous No.9459296]

Same anon as chicken fried steak guy above.

Scratch buttermilk biscuit
Blueberry ginger compote
Scratch cinnamon sugar whipped cream

[Anonymous No.9459300]

>>9459248
Nicely done

[Anonymous No.9459304]

>>9459285
yum is this gumbo? i have to ask because i see no sausage.

[Anonymous No.9459307]

>>9459248
Steak looks great but the corn should be nowhere near that plate

[Anonymous No.9459312]

>>9459307
I know :( i had nothing else for a side. i have some weird living arrangement right now with hardly any fridge space.

[Anonymous No.9459453]

I had this for lunch today

[Anonymous No.9459459]

>>9459453
looks healthy but also like ass

[Anonymous No.9459467]

>>9459459
it was a very wholesome meal, i spiced the tater and chickpeas with curry powder

[Anonymous No.9459704]

>>9458272
looks very good

[Anonymous No.9459715]

>>9459704
likewise.

is that potato salad or mac and cheese? looks like a good salisbury steak.ice and tender.

[Anonymous No.9459742]

>>9459227

This looks great.

[Anonymous No.9459747]

pineapple onion ring burger

[Anonymous No.9459759]

>>9459715
clockwise it's Salisbury steak, mashed potatoes ,Brussel sprouts, corn, white beans and cornbread

[Anonymous No.9459798]

I made roasted chicken with a sambal/maple glaze and garlic mashed potatoes.

[Anonymous No.9459807]

>>9459798
that looks good and i like the color of your plate!

[Anonymous No.9459887]

lazy 4am risotto

[Anonymous No.9459902]

>rosemary olive oil broiled lamb chops
>maple balsamic glazed carrots
>beer & bacon braised Tuscan kale, w/ broth
I need new plates...

[Anonymous No.9459916]

>>9456496
>he routinely takes pictures of his food

Sorry, nothing to show you guys. But I made some simple chicken and tomato with veggies thing last night. Oven roasted chicken for 30min-ish, started frying chopped carrots and onions in deep pan, added shredded up cabbage, then some diced peppers and garlic. Let it saute for a bit, then added some spice mixture (cumin, coriander, paprika); let those spices absorb some heat. Then add the tomatos and tomato paste mixture to the whole thing. Throw the chicken in; add enough water to cover it well, and let it cook for about 20 or so min. Serve over rice.

[Anonymous No.9459923]

>>9459916
pics or it didn't happen

[Anonymous No.9459930]

>>9459916
fake news

[Anonymous No.9459935]

>>9459747
Looks ok, not fan of the pineapple
>>9459798
Yummy
>>9459887
What did you add to the rice
>>9459902
Its burned ?

[Anonymous No.9459950]

>>9459923
>>9459930
Phone is a toaster and I can't draw for shit. Besides, it's all gone.

[Anonymous No.9459953]

>>9459453
Did you cry the entire time?

[Anonymous No.9459960]

>>9459887
>makes risotto at 4am
what a legend

[Anonymous No.9460128]

>>9456496

[Anonymous No.9460134]

>>9460128
How drunk were you?

[Anonymous No.9460186]

>>9459935
nice presentation, baring the upper left corner.

[Anonymous No.9460192]

>>9460134
Wine is delicious.

[Anonymous No.9460208]

>>9460134
desert

[Anonymous No.9460229]

>>9460134
Desssert

[Anonymous No.9460555]

[Anonymous No.9460577]

Posted this a while ago but i'm still proud of my turkey.

[Anonymous No.9460618]

Muthafuckin ribs

Cooked sous vide, finished off in oven. Served with mashed potatoes and sauteed spinach.

[Anonymous No.9460622]

>>9459935
not burnt/acrid. Delicious char / bark from seasoning and fat

[Anonymous No.9460653]

>>9458272
Solid meal, 8/10

>>9459133
Very well done!

>>9460555
It's like you kept changing your mind while plating your food.

>>9460577
stuffing looks like ass

[Anonymous No.9460736]

>>9460618
nice anon, 9/10
Did you buy a sous vide tool or just vacum sealed and then boiled it?

This is a a trout with dry figs and nuts as filling, orange and pear sauce, pear skin and orange confit and a malanga puree.

[Anonymous No.9460744]

>>9460577
nice anon, looks really tasty

[Anonymous No.9460749]

>>9460577
why are you pretending to be a nigger

[Anonymous No.9460793]

>>9460736
I have a sous vide circulator. Use it for all sorts of stuff.

Very fancy serving. You make the flower thing? How?

[Anonymous No.9461207]

>>9460749
You can tell hes really pretending and not a nigger because niggers only cook turkeys in disposable aluminum pans for some reason.

[Anonymous No.9461739]

>>9460744
australian turkey

[Anonymous No.9462051]

There is a thread on this board 24hrs a day devoted to posting and discussing various flavours of monster energy drink.
This thread happens maybe once a week these days.
Do you see yourself quitting /ck/ within a year from now due to sheer quality degradation or will you stay out of hope/habit/hunting through shit for diamonds?

[Anonymous No.9462985]

>>9462051
The latter. Despite the shitposting, /ck/ is one of the few boards where I can find laugh-out-loud funny commentary.

[Anonymous No.9463002]

A simple meal for a simple man. Thin ribeye, sauteed spinach with parmesan cheese, and my first attempt at homemade fries.

[Anonymous No.9463026]

>>9463002
notbad

[Renko No.9463136]

Made classic french dish this evening

Mama mia

[Anonymous No.9463145]

friday night intoxicated ramen

[Anonymous No.9463149]

>>9463145
oops

[Anonymous No.9463159]

>>9463002
the fries look pretty good for a first timer.

[Anonymous No.9463281]

My style of mapo tofu. Fuck corn starch.

[Anonymous No.9463484]

>>9463149
cool for fixing it

[Anonymous No.9463722]

>>9463149
is that a whole stick of butter
>>9463145

[Anonymous No.9463729]

>>9463722
where

[Anonymous No.9464088]

>>9463281
where's the avocado?

[Anonymous No.9464108]

>>9459192
>taco bell shirt
>willingly wearing an advertisement for a fast food place on your shirt without being compensated
I'm starting to believe all the fast food threads aren't actually marketers and are just people willingly making threads.
Are Americans just indoctrinated at birth to shill for their corporate overlords?

[Anonymous No.9464184]

>>9456643
That looks like dog food with broccoli in it
And what kind of fucking bowl is that a dog bowl?

[Anonymous No.9464243]

>>9463722
It looks like a poached egg

[Anonymous No.9464575]

[Anonymous No.9465693]

>>9459296
Decent!

[Anonymous No.9465925]

>>9463149
still looks good
>>9463281
delicious
>>9464575
pleb

[Anonymous No.9465945]

would you?

[Anonymous No.9465946]

>>9465945
no. i dont like my burger overflowing with semen

[Anonymous No.9465950]

>>9465946
:(

[Anonymous No.9465954]

>>9458272
I made dinner tonight and said to myself "You did a good job me and having nothing to ashamed of in either your ability to cook and coordinate a good main and side" then I saw your post. Dickhead.

[Anonymous No.9465958]

>>9458272
That gravy looks dope tho. What's in it?

[Anonymous No.9465969]

>>9459210
Dank. I did beer steamed mussels with shoestring fries and cajun mayo the other day and suddenly gained a new respect for the little bastards.

[Anonymous No.9465982]

>>9459798
Sambal maple glaze sounds like something I can get on board with

[Anonymous No.9466001]

I wrapped a chicken breast in chorizo and mustard and grilled it.
Wasn't too bad.

[Anonymous No.9466044]

>>9466001
interesting and creative.
>cook chicken, butter, pan nice and hot
>cook chorizo in olive oil until a bit crispy then add heavy cream with salt, pepper and paprika
>add chicken to cream and let it sleep for 5 minutes
>serve

[Anonymous No.9466107]

Made a 'za. Not the prettiest picture, but fuck you, I wanted to eat it while it was hot.

[Anonymous No.9466155]

>>9466107
Pizza looks decent, picture is decent. Not bad.

[Anonymous No.9466219]

>>9466107
how do people not die by eating all these gluten carbs

[Anonymous No.9466305]

>>9466219
By not being a massive pussy

[Anonymous No.9466445]

This was a while ago but I don't really take pics of my food. Kielbasa with a fried egg, syrup on the side.

>>9466107
Looks tasty as heck.
>>9460618
Damn son

[Anonymous No.9466546]

Red lentil salada with red onion, coriander/cilantro and olive oil, vinegar and/or lemon, salt, pepper dressing.
Very simple but delicious, can't screw it up and you can spice it up with a lot of stuff.

[Anonymous No.9466726]

[Anonymous No.9466734]

underestimated the amount that the spinach gonna wilt

[Anonymous No.9466745]

>>9466734

[Anonymous No.9466776]

Fisherman's eggs - can of sardines in olive oil with garlic and onions baked in the oven with eggs on top with parsley.

[Anonymous No.9466823]

>>9460736
I love this so much.

[Anonymous No.9466859]

>>9466776
why would you give that abomination a name like it's a proper dish?

why wouldn't you just have eggs with sardines and toast you utter degenerate

[Anonymous No.9466887]

fuck sheep. i have a close up somewhere fuck.

[Anonymous No.9466892]

>>9466887
its like i have aids or something

[Anonymous No.9466928]

>>9466859

Everywhere I saw calls it that. You call a hamburger "ground beef on a bun"?

[Anonymous No.9466944]

Hungover breakfast. Just egg, bread, salt pepper.

[Anonymous No.9466947]

>>9466107
baking sheet? that works?

[Anonymous No.9466955]

Recent steak I made.. just cast iron with butter and rosemary, salt and pepper. Local grassfed dry aged beef, simple arugula salad with white wine vinaigrette and shaved pecorino, and some smashed roast potatoes

[Anonymous No.9466960]

>>9466955
fuck I'm a tard, here's the pic

[Anonymous No.9467021]

Simple:
Homemade Krautsalat (coleslaw)
onion, mushroom and tomato

[Anonymous No.9467028]

>>9467021
I see no coleslaw in this picture.

[Anonymous No.9467038]

roasted bream with a chili lime marinade and rice

[Anonymous No.9467054]

Homemade ramen :D

[Anonymous No.9467073]

>>9466107
That looks awesome.

[Anonymous No.9467083]

>>9466944
>that yolk

[Anonymous No.9467101]

pork schnitzel with provençal potatoes and garlic asparagus

[Anonymous No.9467102]

>>9467028
The white stuff is the coleslaw. Its a traditional one, so no carrots mayonaise and all that shit americans put in it. Only Kraut, onions, vinegan and oil (+some herbs and spices)

[Anonymous No.9467136]

[Anonymous No.9467163]

[Anonymous No.9467226]

>>9467102
>>9467028

Looks like this
And its the real deal, its basically pickled cabbage that gets better the longer it sits around, altough i simply eat it all before it becomes god tier...
Sidenote: thats red onion in it, altough its more aesthetically pleasing with white one, but i only had red ones at home

[Anonymous No.9467242]

>>9467163
Seven fries? Thats it?
This is why I don't go out to eat...

[Anonymous No.9467268]

>>9467136
what are these finger-shaped things?

[Anonymous No.9467273]

>>9465945
>>9467054
>>9458272
>>9459747
recipe

[Anonymous No.9467275]

>>9467268
Bamboo shoots, friend.

[Anonymous No.9467278]

>>9467163
that steak has a shit sear on it.
those fries look like the leftovers at the bottom of a Burger King bag.
that salad is just depressing.
FUCKING KETCHUP.

[Anonymous No.9467592]

>>9459296
shit that looks amazing!

[Anonymous No.9467646]

>>9466947
No, it's done on stone and transferred to a baking sheet when it's done. I can't go back to the days of traditional oven pizza, man. It just doesn't do anything for me.

[Anonymous No.9467726]

same anon as
>>9458272
>>9459296


eggplant stack

breaded and fried eggplant slices
mushroom, ricotta garlic mixture inbetween layers and on top
tomato slices
apple cider vinegar reduction drizzle

[Anonymous No.9467742]

I had a hangover this morning so I drank a couple of pints of water and went for a hike.
And then ate this in a sandwich with lots of coleman's mustard.

[Anonymous No.9467746]

>>9467273
sure

1/2
Ingredients:

2 Cubed Steaks, about 1/4 of an inch thick
2 cups flour, seasoned with salt, pepper and paprika, plus 2 tablespoons plain flour for roux
4 eggs
3 cups oil for frying
2 sweat potatoes, large dice
half an onion finely diced
2 tablespoons cream
1 teaspoon balsamic vinegar
1 teaspoon garlic powder
1/3 a stick of butter
1 cup milk
1 tablespoon cracked black pepper
1 1/2 cups fresh arugula
For the Salad
Cut the potatoes into a large dice, keep the skins on. Preheat oven to 400
Finely dice half an onion.
Spread evenly on a baking sheet, drizzle with oil and add salt, pepper and paprika
Bake at 400 for about 40 minutes or until soft/starting to brown
In a small tupperware container add 2 tablespoons cream, 1 teaspoon balsamic vinegar, 1 teaspoon garlic powder. Season with salt and pepper. Add lid and shake. Boom. Dressing.
Once potatoes are cooked, scrape into a large bowl and while still hot add the arugula and mix well until arugula starts to wilt
Add dressing, mix and set aside
For the Steaks
In a large frying pan heat up 3 cups of oil to 350.
Set up a dredging station.
From left to right, set up one plate with 1 cup flour, another large dish with 4 eggs that have been beaten, and one more plate closest to the hot oil with more flour.
Season the steaks with salt and pepper as you see fit.
Go from left to right, first making sure there is an even coat of flour on the steaks, then dip in the egg and finally coat heavily in the seasoned flour. Shake off any excess and gently drop into the oil. Place them away from you so if any oil splashes you won't burn the living shit out of your hand.
Fry that side for about 6-8 minutes until golden brown and crispy. Repeat on the other side and then do the same with the other steak.
Place on a paper towel after it's cooked to drain all oil.

[Anonymous No.9467750]

>>9467746
2/2
For the pepper Gravy:
Melt 1/3 of a stick of butter over medium heat in a medium sauce pan. If you have any leftover bacon grease use some of that as well. Makes the gravy even better.
Add 2 tablespoons of flour, and cook the roux until it starts to become just a little browned.
Add milk in small 1/4 cup measurements until the gravy starts to thicken up.
Once you achieve desired thickness add 1/2 tablespoon black pepper. You can add more if you like
Season with salt and a dash of garlic powder and paprika.
Finish with a dash of cream.
Place gravy over the steaks.

[Anonymous No.9467760]

>>9459063
mmm nice and crunchy

[Anonymous No.9467800]

Made my own chicken ramen from scratch a while back with crispy chicken skin on top

[Anonymous No.9467819]

>>9459192
I can't stand this bitch's face

[Anonymous No.9467820]

>>9456521
fucking gross

>>9456643
broccoli overcooked, sauce too thin, stirfries are supposed to be fast too avoid this

>>9458272
thats me

>>9459063
looks tasty but sauce looks a little thin/not coating pasta well

>>9459133
sophisticated, would be great with some white wine

>>9459172
if thats scratch hollandaise nice job, that ketchup tho ew

>>9459227
classic, sauce looks awesome

>>9459248
needs work, good cook on the steak

>>9459285
needs some cheese grits or pasta

>>9459296
thats me

>>9459453
bland

>>9459704
family bbq/10

>>9459747
confusing. why are there asparagus on a burger? its gonna ruin it bc you wont be able to bite through evenly, pineapple onion ring is too big, good concept, poor execution

>>9459798
chicken looks delish, i image sambal and maple go well

>>9459887
not sure, looks okay

>>9459902
deserves more yous, looks pro.

>>9459935
gross

>>9460128
drunk/10

>>9460555
okay, looks boring

>>9460577
looks like turkey exploded and stuffing is coming out the side. what happened?

>>9460618
nice cook on the ribs but with no element of smoke its not a hit for me

>>9460736
looks great, did you season the fish?

>>9463002
classic. thin for even a thin ribeye tho.

>>9463281
not a hit for me, mapo tofu is all about tje saice imo. with those giant chunks of what appears to be firm tofu and thin sauce it sorta falls apart. need soft tofu to absorb the sauce and it needs to be smaller, not saying it doesnt look tasty, just not my kind of mapo tofu

>>9465925
looks like vomit, hope it tasted good

>>9465945
looks fresh, not liking the ranch cum tho ew

>>9466001
sounds like good flavor profile, maybe nect time stuff the breast with the chorizo and some manchego and smoke it?

>>9466107
really good for homemade

>>9466445
only missing the vodka

>>9466546
could be tasty, what was the dressing. would lend itself well to tabbouleh

>>9466745
nothing to write home about, looks like a good post gym meal

>>9466776
not sure how i feel

[Anonymous No.9467836]

>>9466776
ran outta text. i like the downhome working class idea behind it but i guess it really depends on execution and quality of ingredients

>>9466892
wtf is this

>>9466944
iktf anon, come on over to al/ck/ sometime

>>9466960
perfection

>>9467021
explain this

>>9467038
this looks great. not familiar with that kind of fish. your own catch?

>>9467054
>>9467054
awesome execution. whats in the broth? broth makes or breaks ramen for me. toughest and longest part imo

>>9467101
comfy, looks like a nice shallow pan fry

>>9467136
would love to try. what am i looking at and where are you from

>>9467163
"that will be 40 dollars please!" what a ripoff, sad shit

>>9467726
thats me


>>9467742
iktf anon, come on over to al/ck/ sometime

>>9467800
looks tasty, see my post about ramen above

sorry if i missed anyone! time for a drink

[Anonymous No.9467851]

Uzbekistani Plov

[Anonymous No.9467860]

>>9467851
I didn't understand a word you just said, boy.

[Anonymous No.9468216]

>>9467851
what is this

[Anonymous No.9468237]

meatloaf cake with mashed potato frosting

[Anonymous No.9468240]

>>9468237
feat. peas

[Anonymous No.9468255]

My mom made us broiled chicken with store bought barbecue sauce and boiled asparagus
No seasoning because she "believes people should season it how they want to"

I love you Mom but please no more

[Anonymous No.9468264]

>>9468255
You should cook next time. Be the change you want in the world.

[Anonymous No.9468276]

>>9467836
didnt catch it just got from the shop due to it being heavily discounted

very nice fish just a lot of bones

still enjoyed it never the less :)

[Anonymous No.9468275]

>>9468264
I do cook for us most of the time nowadays.
she's always broiled and boiled food and it tastes like garbage

I showed her what caramelization was and how to actually pan sear meats, bought a cast iron pan, and she now admits that the way I cook is better than hers, and insists I cook all the meats.
Tonight I didn't feel like it and now I'm paying the price.

[Anonymous No.9468298]

Shopping day breakfast edition
>inb4 bread
It's all the 24 had ok

[Anonymous No.9468311]

>>9468298
Forgot to say
>salami end chopped up
>paprika
>chili powder
>canned tomatoes
>salt
>egg
It's pretty delicious teebeehaych

[Anonymous No.9468341]

>>9468311

Looks like shashuka to me.

[Anonymous No.9468353]

>>9468341
Just looked that up, yeah I can see the similarities. I just like how it's really cheap, filling, and rich at the same time.
>egg was perfectly cooked
Feels good man

[Anonymous No.9468410]

First time doing chicken parms.

[Anonymous No.9468413]

>>9468237
Fucking stupid.

[Anonymous No.9468419]

>>9468353
It's really hard to fuck up the egg in shakshouka. Like, you would have to intentionally try to fuck it up.

[Anonymous No.9468420]

>>9468240
So basically... shepard's pie

[Anonymous No.9468439]

>>9468410
did you make some kind of cheese mixture on top?

[Anonymous No.9468450]

>>9468439
Yes I did ricotta + cheddar. Took it from a Food Wishes video.

[Anonymous No.9468453]

>>9468420
Yes, except shittier.

[Anonymous No.9468457]

>>9468450
And as always... en-joy!

[Anonymous No.9468461]

>>9468410
that looks perfect

[Anonymous No.9468473]

Some Thai inspired skewers, stir Fried glass noodles and spicy salad

[Anonymous No.9468480]

>>9468473
>glass noodles

[Anonymous No.9468481]

>>9468410
Plated.

[Anonymous No.9468482]

Ramen

[Anonymous No.9468483]

>>9468480
Angel hair noodles in English i think, not a native

[Anonymous No.9468489]

>>9468481
Fuck I don't know how the fuck it comes out sideways when the pic is sitting vertically in my files.

[Anonymous No.9468498]

>>9468481
>>9468482
>>9468473
see>>9467273

[Anonymous No.9468509]

>>9468498
http://honestcooking.com/homemade-tonkotsu-ramen/

I made a slightly more cheap and shittier version

[Anonymous No.9468992]

whats the best thing you can cook?

[Anonymous No.9469122]

>>9468481

thumbnail looks like guy fieri

[Anonymous No.9469237]

Made goulash today after being inspired by another cu/ck/ in a similar thread. Hungarian goulash on my first ever egg dumplings. Lighting and plating suck but I'm told it was quite good.

[Anonymous No.9469385]

First attempt at a diplomat pudding. Not much to look at, but tastes fantastic.

[Anonymous No.9469574]

>>9467820
did you also make the blueberry ginger compote? if so mind sharing the recipe plz?

[Anonymous No.9470379]

scrambled eggs on sourdough toast

[Anonymous No.9470663]

>>9467820
Mapo tofu here, thanks for the input.
Yeah hence why the "my style", I'm not into thick sauces in Chinese food at all. My mother is northern Chinese so you may see some influence here (firm tofu, sauce that is not too thick etc.). I'll def try softer next time though, it's just that I'm brutal when I cook my stuff and I pretty much grew up with firm.
Also although it's a bit bigger than your standard mapo tofu, it's actually a small dessert plate. It's a single portion for a not very hungry person.