Mapo Tofu

Overview

Mapo Tofu is a traditional and authentic Sichuan dish that is heavy on spicy and spicy. It is a home-cooked dish that goes very well with rice. Today, Mapo Tofu has traveled far across the ocean and has become a representative dish of Chinese food going abroad. Each Mapo Tofu has its own uniqueness, and today Jingfeng will bring you its own version~

Tags

• hot dishes
• home cooking
• preparing meals
• chongqing cuisine
• lunch
• doubanjiang
• green garlic
• green onions
• millet spicy
• minced pork
• sichuan pepper oil
• tofu
• water starch
• garlic
• ginger

Ingredients

Steps

1. 1 Prepare materials

   

2. 2 Cut the tofu into pieces, put it in a pot under cold water, sprinkle a little salt, and bring to a boil over high heat (be careful not to damage the tofu when handling it)

   

3. 3 Remove the blanched tofu and set aside (be careful not to damage the tofu when handling it)

   

4. 4 Cut green onions into rings and set aside

   

5. 5 Green garlic, slice the white part with a diagonal knife, cut the leaves into small pieces and set aside

   

6. 6 Chili millet is cut into rings, and ginger and garlic are minced and set aside (the amount of chili pepper and Sichuan peppercorns can be adjusted according to personal preference, but authentic Mapo tofu must be spicy and spicy~~)

   

7. 7 Heat oil in a pan, add chili millet, ginger and garlic and sauté until fragrant (the aroma is immediately fragrant~)

   

8. 8 Add the minced pork and continue to stir-fry for 2 minutes (you can use minced beef instead if you like)

   

9. 9 Add bean paste and stir-fry chili powder until fragrant (doubanjiang~the soul of Sichuan cuisine~must be made from Pixian County~)

   

10. 10 Add green garlic and white garlic and stir-fry briefly

    

11. 11 Add 500ml boiling water, a spoonful of sugar, a spoonful of dark soy sauce, a little oil, a few drops of mature vinegar, bring to a boil over high heat, then turn to medium heat and continue cooking (it’s better to have broth, if not, just use boiling water or the water used to blanch tofu)

    

12. 12 Cook until there is not enough soup in the pot to cover the tofu, add green garlic leaves and cook for another 2 minutes. Pour in 20ml of water starch and turn to high heat to reduce the juice

    

13. 13 Remove from the pot ~ put on a plate ~ pour a few drops of sesame oil and rattan pepper oil, sprinkle with a little pepper powder and millet chili rings (traditional Mapo Tofu usually ends with sprinkling the tofu with pepper powder and chili powder and then pouring hot oil on it. I personally feel that it is too oily and unhealthy, so I skip this step)

    

14. 14 Paired with rice, I feel like I could eat ten bowls~~