Mapo Tofu

Name: Mapo Tofu
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 box Lactone Tofu; 100g pork; 1 tbsp oil; 10g Pixian Doubanjiang; 5g salt; 2g Cooked pepper powder; Some Water starch; Some Garlic ginger

by Gluttonous

5.0 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

Mapo tofu is a classic delicacy in Sichuan cuisine. The main raw materials are tofu and yellow beef, chili and Chinese pepper. Mochi comes from Sichuan pepper, and spicy comes from Pixian Doubanjiang. This dish highlights the "spicy" characteristic of Sichuan cuisine. However, unless authentic restaurants, it is difficult to match with yellow beef. Therefore, most of them use pork to "pretend to be a copycat". In fact, as long as you like it, you won't be guilty of using any meat and mapo. Today’s mapo tofu is made with lactone tofu as the main ingredient, which tastes quite good.

Ingredients

Mapo Tofu

1. Main and auxiliary ingredients: lactone tofu, pork, Pixian bean paste, ginger and garlic

2. Diced pork

3. Take out the lactone tofu and cut into pieces

4. Ginger garlic diced

5. Heat oil, saute fragrant ginger and garlic

6. Add minced meat

7. Stir-fry repeatedly until the minced meat turns white

8. Add Pixian Doubanjiang

9. Add appropriate amount of broth or water and cook for 1 minute

10. Put in lactone tofu

11. Add a little salt to taste

12. Cook for 2 minutes until the tofu is delicious. Pour in water starch to thicken the thick gorgon

13. Boil the gorgon juice on low heat to gelatinize, then turn off the heat

14. Out of the pot and plate

15. Sprinkle an appropriate amount of cooked prickly ash powder, ready to serve

Tips:
1. Dry the cooked pepper powder over a low fire, grind and sieve it and serve.
2. It can also be made with old tofu, but the taste of lactone tofu is really good.