Mapo Tofu

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

by Gluttonous

4.8 (1)

Favorite

Difficulty

Easy

Time

10m

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. Cut the pork into cubes.

3. Take out the lactone tofu and cut into pieces.

4. Dice ginger and garlic.

5. Heat oil, fry fragrant ginger and garlic.

6. Add minced meat.

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

8. Add Pixian bean paste.

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

10. Add lactone tofu.

11. Add a little salt to enhance the flavor.

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

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

14. Take out the pan and serve. Sprinkle an appropriate amount of cooked pepper powder and 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.