Mapo Tofu

Name: Mapo Tofu
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 500g tofu; 100g Pork (lean); 1 tablespoon Doubanjiang; 1 tablespoon oil; 1/2 teaspoon salt; 1 tablespoon Cooking Wine; 1 shallot; 1 tablespoon Soy sauce; 10g starch; 1 Green garlic; 1 tablespoon Fuel consumption; 2 cloves garlic

by Mu Yan

4.8 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

3

Remember to cook more rice when cooking this dish, otherwise it won’t be enough! Because it's too much

Mapo Tofu

1. Cut the tofu into 2 cm squares and soak in water with a little salt to remove the beany smell.

2. Mince lean pork, add a little cooking wine, light soy sauce, oil consumption, cornstarch, and salt to mix evenly. For marinating preparation, mince garlic, mince shallots, and cut green garlic into sections.

3. Put oil in a hot pot, add Pixian bean paste, sauté minced garlic, add lean pork and fry until cooked.

4. Pour in tofu, add water starch to thicken

5. Add green garlic and salt and cook for three to four minutes.

Tips:
Add salt when the tofu is soaked in water, so the tofu is not fragile.
Doubanjiang is salty, so add a small amount of salt to avoid too salty.