Mapo Tofu

Overview

Mapo Tofu belongs to Sichuan cuisine. The main raw materials include tofu, minced meat, chili and Sichuan peppercorns. This dish highlights the spicy characteristics of Sichuan cuisine. It tastes numb, spicy, hot, tender, crispy, fragrant and fresh.

Tags

• chinese cuisine
• sichuan cuisine
• braised tofu
• pork stuffing

Ingredients

Steps

1. 1 Prepare ingredients. A piece of marinated tofu and an appropriate amount of pork filling. 10 grams of chili noodles, 10 grams of pepper, 10 grams of garlic, appropriate amount of chives, appropriate amount of Pixian bean paste, appropriate amount of cooking oil, a little soy sauce, 30 grams of water starch, 1 gram of chicken essence, and a few drops of sesame oil.

   

2. 2 Cut the tofu into small pieces, mince the garlic, chop the chives, and mince the Pixian bean paste and set aside.

   

3. 3 Add the peppercorns to the pot and stir-fry over low heat until cooked.

   

4. 4 Place the cooked Sichuan peppercorns into a garlic pounder and pound into fine powder. Set aside.

   

5. 5 Add an appropriate amount of water to the pot. After the water boils, blanch the tofu for one minute and then remove and set aside.

   

6. 6 Add an appropriate amount of base oil to the pot, then add the meat filling and stir-fry until cooked.

   

7. 7 Add bean paste and chili noodles and stir-fry until red oil comes out, then add minced garlic and stir-fry until fragrant.

   

8. 8 Add appropriate amount of hot water and bring to a boil.

   

9. 9 Put the tofu in a pot and bring to a boil over high heat, then add a little soy sauce.

   

10. 10 Put the peppercorns into the pot.

    

11. 11 Put the water starch into the pot and bring to a boil over high heat. Then add water starch again, and finally add a little chicken essence and sesame oil, stir well and serve. You can also sprinkle some peppercorns after serving.