Mapo Tofu

Overview

How to cook Mapo Tofu at home

Tags

• hot dishes
• beef
• broth
• chili noodles
• garlic sprouts
• ginger powder
• oil
• pixian doubanjiang
• tempeh
• tofu
• water starch
• zanthoxylum bungeanum
• salt
• soy sauce

Ingredients

Steps

1. 1 Prepare ingredients: two pieces of tofu, 50 grams of minced beef, garlic sprouts, minced ginger, minced garlic, 30 grams of Pixian douban (chopped), tempeh (substitute Laoganma tempeh, crushed), water starch, and stock, cooking wine, and soy sauce. The first step is to cut the tofu into 2cm square pieces, put it in slightly boiling water and add salt and blanch it for 3 minutes. Chop the beef into mince and cut the garlic sprouts into 1cm pieces. Pixian douban and black bean paste are minced.

   

2. 2 Heat 60% oil (it will feel hot when you put your palms on the oil), stir-fry the minced beef until it changes color and add cooking wine

   

3. 3 Add in chopped watercress and dried chili powder, stir-fry until the aroma of red oil comes out

   

4. 4 Then add minced ginger and black bean paste and stir-fry until fragrant

   

5. 5 Add broth, soy sauce, and bring to a boil

   

6. 6 Add tofu and cook over low heat until fragrant, about 10 minutes

   

7. 7 Add garlic sprouts and water starch to thicken. To prevent the tofu from spitting out water, you can thicken it a second time. Pour in cooked oil and finally sprinkle in the peppercorns. Put the peppercorns in the microwave for 2 minutes to dry, and crush them with a rolling pin. My conditions were too much, too thick and too salty, I will improve next time.

   

8. 8 Reference recipe, "Home Cooking with Ingredients" produced by Betai Kitchen, 235 pages, ISBN978-7-5000-8402-0