Mapo Tofu

Name: Mapo Tofu
Total time: 5 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g Soft tofu; 80g Beef froth; Some oil; Some Pixian Douban

by Li Bai Digging Coal

4.8 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

2

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Ingredients

300g Soft Tofu
80g Beef Froth
Some Oil
Some Pixian Douban

Mapo Tofu

1. Prepare the ingredients, chop the beef into mince in advance

2. Stir the beef with salt, soy sauce and cooking wine and marinate for 5 minutes

3. Cut the tofu into cubes, boil it in the water, boil for 2 minutes after the water is boiled

4. Heat the pan with cold oil, add minced ginger and garlic, stir fry until fragrant, then add beef and stir fry until the color changes

5. Add chopped bean drum, Pixian watercress, chili powder and stir-fry well

6. Add a small amount of water and add the blanched tofu, simmer for 3 minutes

7. Add pepper powder and chicken bouillon, stir well, add some water, starch, stir evenly, put on a plate, and sprinkle with chopped green garlic.

Tips:
1. After dicing the tofu, it is best not to blanch it in boiling water. Just soak it in light salt water. The tofu will be smooth and tender. Otherwise, if it is cooked in boiling water, the texture will be too strong and the taste will not be good.
2. It is better to buy tofu that is slightly tender. This dish is not suitable for making old tofu. If it is too tender, it will not work. The firmness and softness of the tofu are good. The Mapo tofu should be smooth and tender and not broken to be the most authentic.
3: After using Pixian Douban, add less salt, and it is best to taste it before adding.