Mapo Tofu-Home Edition

Overview

Although Mapo Tofu is delicious, the way it is made in restaurants is usually too oily and heavy on the taste. I tried making it at home and it tasted great~!

Tags

• hot dishes
• old man
• sichuan cuisine
• dinner with friends
• autumn recipes
• lunch
• danshui tofu
• doubanjiang
• ginger powder
• ground beef
• light soy sauce
• old soy sauce
• sichuan pepper powder
• starch
• white sugar
• minced garlic
• salt

Ingredients

Steps

1. 1 Prepare the ingredients and seasonings, cut the tofu into small pieces and mince the beef.

   

2. 2 Boil the tofu cubes in boiling water for 2-3 minutes, remove and set aside.

   

3. 3 Heat cold oil in a pan, add minced beef and stir-fry over low heat. Add a little peppercorn powder and light soy sauce and stir-fry until the water evaporates. Scoop up and set aside.

   

4. 4 Leave an appropriate amount of oil in the pot (not too much), add a tablespoon of Pixian bean paste and slowly stir-fry over low heat until fragrant, add minced garlic and ginger and continue to stir-fry for a while, then add a bowl of water (it's better to use stock).

   

5. 5 After the water is boiled, add the tofu. During this period, add light soy sauce, dark soy sauce and sugar. When the soup is only half full, add water starch to thicken it.

   

6. 6 After thickening, reduce the sauce over high heat, add the fried minced beef, sprinkle with chopped green onion and Sichuan pepper powder, stir-fry evenly and serve.