Mapo Tofu

Name: Mapo Tofu
Total time: 5 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 box North Tofu; 1 bag Mapo Tofu Seasoning; 2 tbsp Vegetable oil; Some water

by Lazy

4.6 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

2

I personally like to eat Mapo Tofu. Unfortunately, the cooking skills are not good. I have tried many recipes. It always feels like boiled tofu in salt water with some red pepper. It is not delicious, and it takes a long time. . What I’m going to do here is to use McCormick Mapo Tofu Seasoning. It’s not an advertisement. I’ve tried many brands of seasonings. This one is best for my taste and Baiyu Brand North Tofu. I can make delicious Mapo Tofu in 5 minutes. ! ! ! If you are not good at cooking; if you like to cook fast-handed dishes; if you like spicy food, it is absolutely right to follow my method.

Ingredients

Mapo Tofu

1. You can buy Mapo Tofu Seasoning Box Baiyubei Tofu in ordinary supermarkets

2. Take the tofu out of the box, rinse with water, and cut into small pieces. Be careful not to cut too thick, so that it is not tasty, and do not cut too thin, so that the tofu will be soft and crushed into puree.

3. Pour half a bag of Mapo tofu seasoning into a small bowl

4. Pour water into the bowl, stir with a spoon to fully dissolve the powder in the water. There is no special measure for how much water you put in. If you put too much water, you need to slowly drain the juice.

5. When the ingredients are ready, let’s start frying, put oil in the pan

6. Pour the cut tofu cubes into the pot and stir fry

7. Pour the seasoning in a small bowl when the edges of the tofu start to turn yellow

8. Stir-fry with a spatula to fully absorb the soup, use up the soup on medium and low heat

9. Finally put it on the plate, ready to eat the rice

Tips:
According to the instructions on the back of Mapo tofu seasoning, one piece of tofu should use one bag of seasoning, but I have used it many times. If you continue to use it, you must clamp it well, otherwise it will become damp and become powdery. The tofu I use here is mostly half of a box of white jade tofu, so I use half a bag of seasoning is just right, and the remaining small piece is put in the refrigerator to make hot and sour soup the next day. It can be described as a piece of tofu and two dishes.