Mapo Tofu

Name: Mapo Tofu
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pieces Water tofu; a little Minced pork; a little Doubanjiang; 6 capsules pepper; a little Pepper oil; a little Chili oil

by Sister Xin's Kitchen

4.7 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

Mapo is a representative dish in Sichuan cuisine. The main raw material is tofu. The ingredients include ground beef or pork, chili and Chinese pepper. Ma comes from Sichuan pepper, and spicy comes from hot pepper. This dish highlights the "spicy" characteristic of Sichuan cuisine. This dish was seen at the beginning of Tongzhi in the Qing Dynasty. It was created by Chen Liu, the owner of a small restaurant named "Chen Xingsheng Restaurant" in Wanfuqiao, a northern suburb of Chengdu. Because Chen Liu’s face has pitting, he is called Chen Mapo, and the tofu she invented is called "Chen Mapo Tofu".

Ingredients

2 pieces Water Tofu
a little Minced Pork
a little Doubanjiang
6 capsules Pepper
a little Pepper Oil
a little Chili Oil

Mapo Tofu

1. Wash two pieces of tofu. Be sure to make soft tofu. The northern tofu is too hard to make it tasteless.

2. Prepare the minced pork, marinate in soy sauce for ten minutes, add a little starch and mix well.

3. Prepare pepper oil and pepper.

4. Sichuan Doubanjiang, don't use Guangdong Haitian Doubanjiang, which can't make the authentic taste. It's from Sichuan.

5. Prepare the peppercorns.

6. Cut the tofu into square pieces and put them in a pot of boiling water to remove the beany smell.

7. Stir-fry the minced meat into the oil pan to get the oil out.

8. Pour in the good tofu cubes.

9. Add the bean paste, soy sauce and a little salt and pepper, add the peppercorns, add a little water and cook for a while to let it taste. You can pour some chili oil (red oil) to make it more reddish and brighter.