Mapo Tofu

Name: Mapo Tofu
Total time: 10 min
Yield: 4
Cuisine: Chinese
Ingredients: 1 piece tofu; 1 tablespoon beef; 1 tbsp chicken soup; 5 cm Green onions; 3 slices ginger; 2 cloves garlic; 1 Garlic sprouts; 1 tbsp Pixian Douban; 1 teaspoon pepper powder; 1/2 teaspoon Sugar; 3 teaspoons starch; 30g Peanut oil

by BardD

4.8 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

4

There is a poem in the Qing Dynasty: "The Mapo Chen family is still famous, the tofu is the most refined, the curtains on the side of Wanfu Bridge are moving, and Mr. Heguchun is drunk." I make Mapo tofu, although it is far from the authentic Chen Mapo tofu. "Ma, spicy, hot, fragrant, crisp, tender, fresh, live" there is still a gap in the eight-character motto, but spicy and fragrant and tender are enough to appetizing^_^

Mapo Tofu

1. Wash the tofu in brine, cut into small pieces about 1.5cm, soak in salt water for later use

2. Mince garlic, ginger, green onions, mince Pixian watercress, mince garlic sprouts. I used beef sauce for being lazy this time, just a bit beefy

3. Heat the oil for 7 minutes, add the green onion, ginger and minced garlic and fry the flavor, add the beef sauce and stir well, and stir-fry the Xia Pixian Douban full to make the red oil, add white sugar

4. Drain the tofu in a pan, stir-fry, add chicken broth, bring to a boil, cover and turn to medium-low heat for 2-3 minutes. Add a little water to the starch and mix thoroughly

5. Thicken the starch with water, sprinkle with pepper powder, minced green garlic and stir-fry, complete

Tips:
1. Minced beef can be replaced with convenient ingredients such as minced pork or beef sauce.
2. If you like spicy food, you can add more chili noodles in the third step. The amount of Pixian watercress should not be too much, otherwise it will be too salty.