Mapo tofu with rice

Overview

In the past, I used Lee Kum Kee’s Mapo Tofu sauce to make Mapo Tofu. This time I tried making my own sauce and the taste was very good. And it’s definitely a must-have with meals! (Fangzi reference network)

Tags

• preparing meals
• chicken essence
• chili powder
• cooking wine
• garlic
• minced pork
• olive oil
• red bean paste
• silky tofu
• starch
• sugar
• tempeh
• ginger
• salt
• water

Ingredients

Steps

1. 1 Marinate the minced pork with a little salt and cooking wine. Cut the ginger and garlic into puree, beat the black bean into flat pieces. Cut the soft tofu into small pieces and soak in salted boiling water for 5 minutes.

   

2. 2 Heat oil in a pot, add minced pork and stir-fry until most of the water evaporates.

   

3. 3 Add bean paste and stir-fry until red oil comes out.

   

4. 4 Add tempeh and minced garlic and ginger, stir-fry until fragrant and a little chili powder.

   

5. 5 Add appropriate amount of water and chicken essence (stock) to boil, and season with salt and sugar. Slide in the drained soft tofu and bring to a boil over medium heat.

   

6. 6 Finally, thicken the soup with water and starch, shake the pot gently, and serve when the soup thickens.