Mapo Tofu
Overview
Mapo tofu is a representative dish in Sichuan cuisine. When I first got married, I didn’t know how to cook. Every time I wanted to eat this dish, I would buy ready-made seasonings. Now, after many years of being fed with firewood, rice, oil and salt, my talent for cooking has been stimulated, and I love making all kinds of delicious food more and more. Of course, buying seasoning packets will not satisfy your sense of accomplishment. Fortunately, I am a Sichuan girl, and I love to study food. I think the mapo tofu I make now is no worse than the one in the restaurant. Haha, my husband had to eat until he was full again today!
Tags
Ingredients
Steps
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Prepare pepper noodles, chili noodles, minced ginger, garlic, chopped green onion, blanch the tofu in boiling water for one minute, remove and drain, mix the pork or beef filling with cooking wine and soy sauce and marinate, mince 1 tsp of tempeh, and mince a tsp of Pixian bean paste.
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Put a little base oil in the pot, add some lard if there is lard. Stir-fry the minced meat, add minced ginger and garlic and stir-fry until fragrant.
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Add Pixian watercress and stir-fry over low heat until red oil comes out, then add chopped black bean and 1 tsp of thirteen-spice powder and stir-fry until fragrant.
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Add water, add the blanched tofu, add appropriate amount of salt, dark soy sauce, pepper, and 2 teaspoons of sugar. Cook over medium-high heat.
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When there is still about half of the soup, add garlic sprouts, add a little chicken powder, and thicken the gravy.
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Place into bowl. If you don't like spicy food, this is fine. But the authentic Mapo Tofu still lacks one step.
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Place the chopped green onion, Sichuan peppercorns and chili powder in the middle of the bowl. I put the green onion at the bottom, but it doesn't look good after adding oil. It's time to put the green onion at the top.
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Heat a little hot oil until it smokes, then pour it over the chili noodles.
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Wow! The aroma is overflowing!
