Mapo Tofu

Name: Mapo Tofu
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 400g tofu; 100g Tenderloin; 1 package Mapo Tofu Seasoning; 1 stage Green onions; 2g ginger; 2 capsules garlic; 1 parsley; 10ml Peanut oil; 5ml Soy sauce

by He Xiaohe

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Mapo tofu is a popular and home-cooked dish in Sichuan cuisine. It is spicy and salty. It is served with special rice. But as for why it is called Mapo, I am not very clear. It should be related to a person named Mapo. The allusion will not be mentioned. The more famous Sichuan dishes seem to have their own stories, and they are unintentionally innovated and delicious. Thanks to the people of Bashu for bringing us so many delicious dishes. This is the simplest version for me. How easy is it to eat by myself?

Ingredients

400g Tofu
100g Tenderloin
1 package Mapo Tofu Seasoning
1 stage Green Onions
2g Ginger
2 capsules Garlic
1 Parsley
10ml Peanut Oil
5ml Soy Sauce

Mapo Tofu

1. North tofu, cut into small cubes of 1 cm square.

2. Cut the tenderloin into minced meat, mince green onions, mince ginger, wash and mince coriander, smash the garlic and mince.

3. Add appropriate amount of water to the Mapo tofu seasoning, mix thoroughly, put it in a pot and boil, add the tofu cubes just cut and cook together for 15 minutes.

4. Simmer over medium-low heat for 15 minutes. The soup will thicken and the tofu will be soft and tender.

5. Put the stewed tofu on a plate and set aside.

6. Add oil to the wok, heat it up, add the minced meat and scallion and ginger together and fry until the minced meat turns white.

7. Add a little light soy sauce to taste.

8. Put the fried minced pork on the tofu, sprinkle the minced coriander, and the spicy and fragrant mapo tofu is ready.

Tips:
Tofu is suitable for poaching and is very tender, so it does not need to be fried. I used Mapo tofu seasoning, which is very convenient, just choose a big brand. You can also use Pixian Doubanjiang, which is more flavorful of Sichuan cuisine.