Mapo Tofu

Overview

My husband always likes to eat spicy food, so I started to learn how to cook Sichuan cuisine. I made Mapo Tofu several times but it was not satisfactory. My husband always said it was okay (I dare not say it is not delicious). I boldly tried it again today and finally got my husband's approval. He had already eaten a bowl of tofu before the meal started. Seeing him eating so happily made me feel happy

Tags

• hot dishes
• chili noodles
• cooking wine
• green garlic
• ground beef
• nan tofu
• oil
• onions
• pepper noodles
• pixian doubanjiang
• starch
• yongchuan tempeh
• ginger
• minced garlic
• salt
• soy sauce

Ingredients

Steps

1. 1 Prepare the ingredients, cut the tofu quickly, sprinkle with salt and soak it in hot water, chop the beef into minced meat, mince the onion, ginger and garlic, chop the black bean paste and black bean paste with a knife (the ratio of bean paste and black bean paste is 1:1)

   

2. 2 Heat oil in a pan, stir-fry minced meat over low heat until fragrant and without moisture

   

3. 3 Pour in bean paste and black bean paste and stir-fry until red oil appears

   

4. 4 Add ginger and garlic first and stir until fragrant

   

5. 5 Add the minced beef and onions, cook some cooking wine and add a little soy sauce

   

6. 6 After adding the onions, pour in the stock or water until the amount of water is just enough to cover the tofu. Turn to medium heat

   

7. 7 Add chili powder

   

8. 8 Drain the tofu water, pour the tofu into the pot, and season with salt

   

9. 9 After boiling, add pepper noodles

   

10. 10 Mix corn starch with water and slowly pour it into the pot to thicken

    

11. 11 Add the green garlic, stir and serve