Mapo Tofu

Name: Mapo Tofu
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g tofu; 20-30 capsules Sesame pepper; 2 tablespoons Chili noodles; 2 tablespoons Pixian Doubanjiang; Some Shimizu; Some Peanut oil; Some MSG; 4 cloves garlic; a little Soy sauce; 1 piece Shallots; Some salt; Some starch

by Tong Nian Shi Guang

4.8 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Mapo tofu, a kind of Sichuan cuisine, is attractive in color, spicy and fragrant. The raw materials are simple and inexpensive. It is a very down-to-earth delicacy. Speaking of methods, there are currently different ingredients in different places. Southerners add a little bit of minced meat when making them, while northerners only put sesame pepper and chili. I can't eat pork in Dalian recently, so I didn't put any minced meat on it when I made it.

Many people often encounter a headache when making tofu-easy to fry. In fact, this problem can be avoided as long as you have a good grasp of small skills. If you don’t believe me, follow me to make it. It’s really simple, just add more. One step.

Mapo Tofu

1. Prepare all the ingredients, and chop the shallots into chopped green onions, and the garlic into minced garlic, and prepare the serving plate.

2. [This step is very important, the reason why it is tender and not broken] Wash the tofu and cut it into small cubes. Put an appropriate amount of water in the pot, bring to a boil on high heat, add a spoonful of salt, pour the tofu cubes into the pot, blanch it, and then drain the water. Why blanch it? There are two reasons. One is that it can remove the smell of tofu. On the other hand, adding salt and blanching water can remove the excess water in the tofu, making the tofu tougher and more tender, thereby reducing the breakage rate during cooking. If you want tofu to be tender and not broken, you must do this step!

3. Pour an appropriate amount of peanut oil into the pot. After the oil is hot, add the peppercorns and sauté until fragrant.

4. Then add chopped green onion and minced garlic and sauté.

5. Add Pixian bean paste, stir-fry the sauce until fragrant, then add the chili noodles and stir-fry until even.

6. Then pour an appropriate amount of water into the pot, add a little light soy sauce and an appropriate amount of salt, and bring it to a boil.

7. After boiling, put in the tofu cubes and gently flatten the tofu with a spatula.

8. Cover the pot and cook on medium heat for about 3 minutes, being careful not to turn the tofu in the middle.

9. Then collect the juice. When half of the soup is received, add water to the starch and pour the starch into the pot for thickening. The soup is thick, add an appropriate amount of MSG for freshness and turn off the heat. Serve and serve, sprinkle with chopped green onion.

Tips:
1. If you want tofu to be tender and not broken, you must blanch the water and add salt. This will remove the beany flavor and reduce the possibility of tofu being broken.

2. To make Mapo tofu, it is best to use old tofu instead of lactone tofu.