Mapo Tofu

Overview

Mapo tofu (sauteed tofu in hot and spicy sauce) is one of the famous traditional dishes of Sichuan cuisine. The hemp comes from Sichuan peppercorns and the spiciness comes from chili noodles. This dish is spicy, spicy, fresh, fragrant, hot, green, tender and crispy, and combines the spicy flavor of Sichuan cuisine. The characteristics of Mapo Tofu are vividly displayed. Nowadays, Mapo Tofu has traveled across the ocean and settled in the United States, Canada, the United Kingdom, France, Vietnam, Singapore, Malaysia, Japan, Australia and other countries. It has jumped from being a home-cooked side dish to the hall of elegance and has become an international famous dish.

Tags

• hot dishes
• home cooking
• preparing meals
• sichuan cuisine
• chicken essence
• chili noodles
• gorgon powder
• green onions
• lao doufu
• msg
• minced pork
• old ginger
• old soy sauce
• pepper noodles
• pixian douban
• tempeh
• white sugar
• garlic

Ingredients

Steps

1. 1 Cut the tofu into small cubes.

   

2. 2 Add to pot and cook for two minutes.

   

3. 3 Chop ginger, scallions, shallots, and garlic and set aside.

   

4. 4 Heat the pan with cold oil, the oil temperature is 80%, add the minced meat and stir-fry until fragrant.

   

5. 5 Push the minced meat to one side, add Pixian watercress and black bean sauce and stir-fry until fragrant.

   

6. 6 Stir in minced ginger, garlic and green onions, and add a spoonful of sugar.

   

7. 7 Pour in the tofu, add half a bowl of water, add a spoonful of dark soy sauce to adjust the color, cover and simmer over low heat for 6 minutes.

   

8. 8 Pour in the gravy, add chicken essence and MSG, and reduce the juice over high heat.

   

9. 9 After putting it on the plate, sprinkle with chili noodles and Sichuan pepper noodles, sprinkle with chopped green onions and serve.