Mapo Tofu

Overview

Mapo tofu is the most common dish in Sichuan cuisine. It is spicy, spicy, fragrant, crispy, tender and fresh. You will never get tired of it. Today’s Mapo Tofu cannot be said to be authentic, but for Yi Zhu Fu, the key is whether it tastes good or not, and whether it suits the taste of your family, don’t you think? I was lazy and bought a bag of mapo tofu seasoning to make this dish easier to prepare, even a novice in the kitchen can do it easily.

Tags

• hot dishes
• preparing meals
• children
• sichuan cuisine
• dinner with friends
• autumn recipes
• winter recipes
• banquet dishes
• lunch
• dinner
• banquet
• chives
• cooking wine
• ginger powder
• minced pork
• silky tofu
• spicy tofu sauce
• tempeh
• water starch

Ingredients

Steps

1. 1 Main ingredients: soft tofu, minced pork, Maopo tofu seasoning, green onion, ginger

   

2. 2 Take out the soft tofu and cut it into pieces, boil it in light salt water for two to three minutes and take it out.

   

3. 3 Chop green onion, ginger and black bean into pieces

   

4. 4 Season Mapo Tofu until seasoned and set aside in a bowl

   

5. 5 Put the base oil in the pot, add the green onion, ginger and black bean and sauté until fragrant.

   

6. 6 Sauté until fragrant, add minced pork and stir-fry

   

7. 7 Stir-fry until the minced pork changes color, add 1 teaspoon of cooking wine, and continue to stir-fry until the water vapor in the minced meat is dried.

   

8. 8 Stir dry the minced meat and add mapo tofu seasoning.

   

9. 9 Stir well and add half a bowl of water.

   

10. 10 Add the blanched tofu, bring to a boil over high heat, and simmer over medium-low heat for a few minutes.

    

11. 11 Cook until the soup reduces, thicken the gravy with water starch, stir-fry until the gravy thickens, turn off the heat and serve.

    

12. 12 After serving, sprinkle with a handful of chopped green onion or green garlic