Mapo Tofu

Name: Mapo Tofu
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 piece Tofu (South); 80g Pork filling; 2 tbsp Doubanjiang; 2 pieces shallot; Some salt; Some oil; a little starch; a little Pepper oil; a little Chicken noodles; a little Sugar; a little Shimizu; a little sesame oil; a little Oyster sauce

by Easy to cook

4.6 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

Mapo tofu is one of the most local specialties in Chinese tofu dishes, and it has become a famous Sichuan cuisine that has swept the world. This dish has a history of more than one hundred years, and is a delicacy handed down from the "Chen Mapo Tofu Shop" in Chengdu. Anyone who visits Sichuan can enjoy a taste.
According to legend, Mapo Tofu was created by Liu, the wife of Chen Senfu (or Chen Fuchun), the owner of a small restaurant in Wanfuqiao in the northern suburb of Chengdu in the early years of Tongzhi. Liu's face has pitting, and he is called Chen Mapo. The roasted tofu she created was called "Chen Mapo Tofu", and her small restaurant was later named "Chen Mapo Tofu Shop".

Mapo Tofu

1. Prepare ingredients: tofu, minced meat, green onions, bean paste

2. Wash the green onion, remove the beard and tail, and cut the tofu into small square pieces

3. Boil an appropriate amount of water, pour in the tofu and blanch for a while

4. Pick up and drain the water

5. Heat up a pan, put a proper amount of oil, pour in the minced meat and stir-fry for a while

6. Stir-fry until the minced meat is loose and browned

7. Add bean paste

8. Add a little pepper oil and continue to stir fry

9. Pour the tofu, pick up the pan and toss the tofu well, don't stir it back and forth with the spatula, so as not to break the tofu

10. Add appropriate amount of water

11. Cover the pot and boil over high heat

12. During the tofu cooking process, adjust the sauce to thicken: appropriate amount of water, a little oyster sauce, add starch, salt, chicken powder, sugar, and stir evenly

13. Pour into the pot, mix well until the soup thickens

14. Just sprinkle chopped green onion

Tips:
The tofu can be blanched to remove the beany taste, and the tofu will be firmer and less fragile after cooking. Made with soft tofu to make the taste smoother and delicious~