1 recipe found
We are used to eating the familiar Sichuan style Mapo Tofu, and thinking that maybe we could give ourselves a chance to change our taste, we thought of this Japanese home-cooked dish originating from Sichuan. Probably since I was a child, the world-famous Chinese Sichuan flavor has been deeply engraved in the bones of some Japanese dishes. Just like baking and desserts, the Japanese-style copy has a refreshing feeling. Although it lacks some of the spicy red oil and spicy Sichuan flavor, it is appropriately combined with the local Japanese seasoning system, and it has also become a good home-cooked taste that makes people want to try it. This is a complete quick dish, and the method required is not complicated. Just put some effort into the tofu. First, boil water, add two slices of ginger and salt, blanch the cubed tofu thoroughly, take it out and put it in cold water to cool. This will make it easier for the tofu to maintain a stable shape during the subsequent cooking process.
