Mapo Tofu
by Scarlett WH
Favorite
Difficulty
Normal
Time
20m
Serving
2
1. Prepare the raw materials, soak the tofu in boiling water for a few minutes;
2. Chop Pixian tofu sauce;
3. Stir the peppercorns with a small fire;
4. Crush the fragrant Chinese pepper with a rolling pin into crushed pieces;
5. Add seasonings such as salt, cooking wine and cornstarch to the beef filling, stir them well and set aside;
6. Heat up a pan, add an appropriate amount of oil, add the chopped green onion, ginger, and garlic until fragrant;
7. Then add bean paste and chili powder; stir-fry for red oil;
8. Add the beef filling that has just been marinated and stir fry;
9. Stir-fry until the color of the beef filling changes and add some broth or water;
10. Add the cut tofu cubes and cook for two minutes;
11. Add salt and pepper and other seasonings;
12. Add appropriate amount of water starch in batches to thicken;
13. Pour some sesame oil before serving;
14. Put it into a bowl and sprinkle some chopped green onions on the surface.
Tips:1. I choose the relatively tender tofu, just soak in boiling water for a few minutes; many people choose old tofu, which needs to be blanched to remove the beany smell;
2 Preparations before starting: 1) Cut the bean paste into fine powder; 2) Stir fragrant pepper and roll it into crumbles; 3) Add salt and other seasonings to the beef filling in advance to marinate;
3. First start to stir fragrant ginger, green onion and minced garlic, then add bean paste and chili powder, stir fry for red oil, then add beef filling and stir fry until the color changes;
4. Add appropriate amount of broth or water, pour into small pieces of tofu and cook, add salt and other seasonings;
5. After cooking for two minutes, you can start to harvest the juice on high heat, add water starch in portions, add some sesame oil to enhance the flavor before serving, and finally put some chopped green onions on the surface.
