Mapo Tofu
Overview
Mapo tofu is available in every restaurant, and every time I want to eat it, I can’t find the taste I had when I was a kid. After many experiments, I finally found my favorite way to make Mapo Tofu. Share it with everyone here. There is also a video version of this dish.
Tags
Ingredients
Steps
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Cut the tofu into 2cm cubes
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Soak in hot salt water for 5 minutes.
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Use a large strainer to control water in the tofu.
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Chop the garlic, green garlic, bean paste and tempeh.
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This is the cut material.
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Add oil to the wok, but don't make the pan too hot.
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When the oil is not hot, add the beef filling so that it can be easily fried. The filling this time is made by myself, and it will be a little dry, so I suggest you use machine-made meat filling.
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After the meat filling is cooked, add the bean paste
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After the oil and meat filling turn red, add minced garlic
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After the garlic is fragrant, add the tempeh
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And chili powder, stir-fry evenly
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Then add cooking wine
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Then pour in water, if there is clear soup, it is better.
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When the soup is slightly boiled, add the tofu. The amount of water should be about half of the tofu. You can add or reduce the amount of water according to your own pot.
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When the soup is boiling, for about two minutes, add the first water starch, 2 tablespoons. Then let the soup simmer for about 2 minutes.
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Add the second water starch.
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Then wait until the soup thickens and you can take it out of the pot.
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Add pepper powder before serving
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Sprinkle minced green garlic
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Tips
