Mapo Tofu

Name: Mapo Tofu
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece tofu; 200g beef; 50g Green garlic sprouts; 20g Pixian Doubanjiang; 10g shallot; 10g garlic; 10g ginger; 5g pepper; 5g Chili powder; 10g Tempeh

by Le Yo Kitchen

5.0 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Mapo tofu is a very famous dish in Sichuan cuisine. It mainly highlights the "spicy" characteristic of Sichuan cuisine. It tastes numb, spicy, hot, tender, crisp, fragrant, and fresh.
Mapo Tofu was founded in the Tongzhi period of the Qing Dynasty by Chen Liu, the proprietor of the "Chen Xingsheng Restaurant" in Wanfuqiao, Chengdu. Because there are a few pockmarks on her face, she is called Mapo Tofu.
When you are cooking this dish, you can ask any questions. I will answer seriously one by one.

Mapo Tofu

1. Prepare ingredients.

2. Cut tofu into small pieces, mince beef, cut green garlic sprouts into sections, mince green onion, ginger and garlic, and mince Pixian bean paste for later use.

3. Soak the cut tofu in light salt water for about 15 minutes. (Soaked in salt water can prevent the tofu from breaking during frying)

4. Put the peppercorns in a pot and stir-fry until ripe.

5. Crush the cooked peppercorns into finely chopped pieces for later use.

6. Pour an appropriate amount of oil into the pot. After the oil is hot, put the minced beef in the pot and stir fry until the color turns white.

7. Put the tempeh and Pixian bean paste into the pot and stir-fry until the red oil is obtained. Then put the chili powder and half of the pepper powder in the pot and stir-fry evenly. Then put the minced ginger, green onion and garlic into the pot and stir fry until the aroma is achieved. Then pour 1 teaspoon of soy sauce into the pot and stir-fry evenly.

8. Pour 1 bowl of hot water into the pot.

9. Put the tofu in the pot and cook for 2-3 minutes, while adding 1 teaspoon of salt to taste.

10. Put the water starch in the pot to thicken.

11. Put the green garlic seedlings into the pot and stir evenly.

12. Turn off the heat, put the tofu in a bowl, and sprinkle the other half of the pepper powder on the surface of the tofu. Finally, pour a small spoonful of hot oil on the pepper powder and serve.