Mapo Tofu

Overview

First of all, I would like to state that this is not authentic Mapo Tofu, and I will not make the authentic version. I figured out how to make it by myself, the taste is not inferior to the ones outside, and it’s not very salty, and it’s easy to make. I don't actually like tofu, but I think this tofu is delicious. Share it with everyone.

Tags

• vegetarian dishes
• old man
• sichuan cuisine
• winter recipes
• banquet dishes
• lunch
• chili noodles
• five spice powder
• garlic sprouts
• meat
• onions
• pixian douban
• sichuan pepper powder
• tofu
• ginger slices

Ingredients

Steps

1. 1 Cut the meat into small dices (it is said that beef is the most authentic, but I still like pork. Don’t cut it too small, otherwise you can’t find it when you eat it.)

   

2. 2 Cut tofu into cubes (for tofu, choose braised tofu or northern tofu, southern tofu is too tender and not suitable for frying.)

   

3. 3 Slice the ginger, shred the green onion, and cut the garlic sprouts into thin strips (garlic sprouts are called green garlic in some places. It tastes better if you add more, so be sure to cut it into thin strips)

   

4. 4 Chop a spoonful of Pixian bean paste with a knife (do not make too much bean paste, otherwise it will be too salty. It is easier to eat if it is chopped into pieces.)

   

5. 5 Put the tofu in boiling water and cook for a while, then drain it into cold water and set aside. (Be sure to wait for the water to boil and boil it until the water boils again. Boiling it can remove the beany smell and make the tofu stronger and less fragile. Be sure to put it into cold water after cooking, otherwise it will stick.)

   

6. 6 Put oil in the pot, when the oil is hot, add ginger slices and diced meat and stir-fry.

   

7. 7 When the diced meat is golden brown, turn down the heat to a minimum, add five-spice powder and bean paste, and stir-fry until red oil emerges.

   

8. 8 Add the shredded green onions, turn up the heat and stir-fry briefly.

   

9. 9 Add the tofu cubes and stir-fry evenly.

   

10. 10 Sprinkle in 1 teaspoon pepper powder.

    

11. 11 If you like it spicy, add 1 teaspoon chili powder.

    

12. 12 Add an appropriate amount of water, bring to a boil, then turn down to low heat and simmer with the lid on for 5-10 minutes.

    

13. 13 After the tofu is stewed, the texture will be softer and more flavorful. If there is still water in the pot, steam it over high heat. Sprinkle in shredded garlic before serving and serve on a plate. Be careful when eating. You can't eat hot tofu in a hurry.