Barbecued Ma Po Tofu

Name: Barbecued Ma Po Tofu
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Soft tofu; Some Barbecued Pork; Some pepper; Some shallot; Some Doubanjiang; Some Red Oil Pixian Douban; Some salt; Some Soy sauce; Some Sugar; Some Water starch; Some ginger; Some garlic

by tom881019

4.8 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

[Mapo Tofu] is another representative of Sichuan cuisine. According to Zhonghua Xiaodang’s family, [Mapo Tofu] is the perfect combination of six flavors: "spicy, fragrant, color, hot, hemp, crisp", but crispy is unlikely Realized, we only look at the first five flavors. Spicy is chili and spicy bean curd, fragrant is garlic, the color is tofu's white and chili's red, blanching is the heat that quickly burns off the pot, and finally the numbness of pepper!

My [Barbecued Ma Po Tofu] uses barbecued pork instead of minced pork. One is to use our barbecued pork from the previous issue, which saves the trouble of frying minced pork, and the other is to add the texture of meat, which makes people addicted to it. If you don't have barbecued pork, use minced pork instead, the steps are the same, you can draw inferences about it! "

Barbecued Ma Po Tofu

1. Preparation materials: pepper powder: hot pot, dry about 20 peppercorns with low heat, put them in a small bowl and crush them into powder with the head of a rolling pin (if you have a garlic mortar, it is better). Minced green onion, ginger and garlic

2. Tofu: Cut into 2cm square pieces (usually a box of tofu can be cut into 40 pieces with a 3x4x1 cutting method). Boil a pot of hot water, add salt, and boil the tofu and remove it for later use (in order to prevent the tofu from being cooked) Out of water and shape is not fragile)

3. Put the oil in a pot and stir-fry the barbecued pork on medium heat until crispy

4. Add scallion, ginger, minced garlic and stir fragrant, add the mixed seasoning (seasoning: Douban and Pixian Douban 1:1, a spoonful of sugar and a teaspoon of dark soy sauce. Douban tastes enough without salt) and half of Chinese pepper powder and saute

5. Add broth or water to boil

6. Add the tofu without stirring, shake the pot gently to spread the tofu evenly

7. Bake for 3-5 minutes, add water and starch along the side of the pot to thicken the tofu, push the tofu carefully with a spatula, and don't break it

8. Sprinkle with chopped green onion and the remaining half of the pepper powder when it is out of the pot and you can eat it!

Tips:
Tips:

-It’s best to make the pepper powder by yourself. The pepper flavours bought outside are not too strong. If you like more numbness, you can add more

-When blanching the tofu and simmering in the pot, use a spatula to slowly push from the bottom of the pot, do not turn or stir, be careful to break it

Such a plate of spicy and fragrant Mapo tofu is out of the pot, and it's a perfect match for a bowl of rice and beer! One of my favorites in Sichuan cuisine is Mapo Tofu and the other is Kung Pao Chicken. Next time I will introduce the recipe of Kung Pao Chicken!