Add 1 Scoop of Mapo Tofu and Serve with Appetizer
1.
Prepare a piece of soft tofu. For Mapo Tofu, I think the tender tofu is more flavorful when it is burned, and the entrance is smooth and tender. Soak the rice in soup, it’s very good
2.
Wash the tofu and cut into small pieces. After cutting the tofu into small cubes, put it in salted boiling water and blanch it for a while to remove the beany flavor. Pick up and drain the water. Chop ginger and garlic into the end and set aside
3.
Put 2 tablespoons of spicy oil in the pot, sauté ginger and garlic
4.
Add tempeh, bean paste, chili noodles, stir-fry until fragrant, add appropriate amount of large bone broth
5.
When the soup is boiled, add the tofu cubes and cook over medium heat until the soup penetrates into the tofu.
6.
Add salt, light soy sauce, seasoning powder, and garlic powder. Bring to a boil over medium heat. After the color is completely cooked, add the water starch dipping sauce. Before boiling, pour in the spicy oil, pepper noodles and chopped chives.
Tips:
1. After the tofu is cut with a knife, it is blanched and boiled in salt water in order to break the tofu and remove the beany flavor.
2. Spicy oil, not only can make Mapo tofu more red and brighter, but also has the effect of enhancing aroma and flavor
3. Don't pour the wet starch thickening at once, add it in three times, and gently push the spatula to make the tofu and thickening blend well.
