Mapo Tofu

Overview

In the first half of this year, the rate of tofu being exported from my family’s dining table was quite high. It's such a coincidence that for a while, it seemed that several food websites were popularizing various ways to eat tofu. I'm also obsessed with tofu. No, I bought doubanjiang and made mapo tofu. I don’t know if it’s authentic, I just know it tastes good. Let’s eat.

Tags

• vegetarian dishes
• home cooking
• old man
• autumn recipes
• banquet dishes
• lunch
• doubanjiang
• garlic
• oil
• tofu
• chopped green onion
• ginger
• salt

Ingredients

Steps

1. 1 Wash the tofu with clean water and soak it in light salt water to enhance the flavor

   

2. 2 Cut into cubes

   

3. 3 Heat the pot, add a little oil, add ginger and garlic and saute until fragrant

   

4. 4 Add two spoons of bean paste and stir-fry until fragrant

   

5. 5 Put the tofu into the pot

   

6. 6 Add a small amount of water and simmer for about 5 minutes.

   

7. 7 The bean paste itself is already salty, so test the taste before adding salt. Serve it out.