This Mapo Tofu! Each piece of tofu is soaked in rich sauce, spicy, numbing, fresh, and fragrant. The sauce is so rich that it can be mixed directly with rice. I can eat three bowls of rice in one go! π
π Ingredients: Tofu, minced meat, small chili peppers, chopped green onions, minced garlic
π Steps: 1. Boil tofu in cold water with salt for 2 minutes, then remove and set aside. 2. Heat oil and stir-fry minced meat until it changes color, add a spoonful of bean paste, minced ginger and garlic, and small chili peppers, stir-fry until fragrant.
- Add a bowl of water and bring to a boil, then add light soy sauce, dark soy sauce, and sugar to season. 4. Add tofu and a bowl of starch water, cook until the sauce thickens. 5. Add ground Sichuan pepper and stir evenly, finally sprinkle with chopped green onions and serve.
Tip: I personally feel that adding a bit of salt when boiling tofu in cold water makes it more flavorful, while also removing the fishy smell and enhancing the aroma. Since bean paste is used when stir-frying, do not add too much salt when seasoning.