Mapo Tofu

Overview

Many people like to use beef when making Mapo Tofu, but I prefer to use half-lean and half-fat pork. The Mapo Tofu made this way is more fragrant and oily. Tofu is one of the most photographed dishes on my family’s table because tofu is easy to store and quick to make. The most important thing is that it goes well with rice.

Tags

• hot dishes
• home cooking
• sichuan cuisine
• chili oil
• cooking wine
• edible oil
• garlic
• light soy sauce
• minced pork
• old soy sauce
• red bean paste
• sichuan pepper powder
• silky tofu
• spicy sauce
• starch
• chopped green onion
• ginger
• salt

Ingredients

Steps

1. 1 Prepare the ingredients, marinate the minced meat with a small amount of salt and light soy sauce for ten minutes

   

2. 2 Heat oil in a pan, add marinated minced meat and stir-fry until golden brown

   

3. 3 Add bean paste, spicy sauce, light soy sauce, dark soy sauce, cooking wine, onion, ginger and garlic and stir-fry evenly

   

4. 4 Add water and bring to boil

   

5. 5 Cut the tender tofu into cubes, place it in a boiling pot, and cook over medium-low heat. Use the back of a spatula to push the tofu to prevent it from sticking to the pot

   

6. 6 Prepare the water starch, pour 10 grams of starch into 10 grams of water to make water starch

   

7. 7 When the water is almost dry, pour in water starch in batches until the water becomes thick, add chili oil, stir-fry Sichuan peppercorn powder and serve, then sprinkle in chopped green onion

   

8. 8 The delicious Mapo Tofu is ready