Homemade Mapo Tofu

Overview

A very simple dish that goes well with rice.

Tags

• hot dishes
• winter recipes
• doubanjiang
• ginger powder
• minced pork
• silky tofu
• minced garlic

Ingredients

Steps

1. 1 Cut the tofu into cubes and soak in salt water for about 10 minutes.

   

2. 2 Cut the lean meat into mince, add a small amount of salt, starch and cooking wine, mix well and marinate.

   

3. 3 Heat the pan with cold oil, add minced garlic and ginger and stir-fry until fragrant, then add minced meat and stir-fry.

   

4. 4 Add a spoonful of bean paste and stir-fry until fragrant.

   

5. 5 Add two large bowls of hot water and bring to a boil over high heat.

   

6. 6 Rinse the tofu with water and put it into the pot. Bring to a boil over high heat.

   

7. 7 I just ran out of garlic at home. I replaced the minced garlic in step 3 with the garlic-flavored Maodegong sauce and added a spoonful. Not bad.

   

8. 8 In fact, these two sauces were not originally bought for cooking. It turned out that this kind of bean paste was extremely salty, and Mao Degong's beef sauce had too much garlic flavor even though the beef in it was very large. Yes, these two sauces are great for cooking. I miss the Hu Yumei sauce that I used to eat at home, so Laoganma is OK.

   

9. 9 Add a little dark soy sauce, bring to a boil over high heat, cover and simmer over medium heat for 3 to 5 minutes.

   

10. 10 When the soup is cooked well, taste it. If it's a little bland, add some salt, mix well and serve.

    

11. 11 Finished product pictures