Mapo Tofu

Name: Mapo Tofu
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 400g North Tofu; 150g Pork filling; 2 tablespoons Pixian Doubanjiang; 1/2 a teaspoon pepper; 2 tablespoons Soy sauce; 1 tablespoon Sugar; Some salt; Some Vegetable oil

by Huaer's gourmet kitchen

4.6 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

3

Those classic Sichuan dishes are not enough to be eaten outside, and they must be cooked at home a few times before they can be relieved. The spicy and tender Mapo tofu must be one of them.
Hua'er's family often greedy this dish, so if you have made hundreds of dishes, this Mapo tofu recipe is absolutely indispensable.

Ingredients

400g North Tofu
150g Pork Filling
2 tablespoons Pixian Doubanjiang
1/2 a teaspoon Pepper
2 tablespoons Soy Sauce
1 tablespoon Sugar
Some Salt
Some Vegetable Oil

Mapo Tofu

1. 400 grams of northern tofu, cut into small pieces, blanch in boiling water for 2 minutes, remove and set aside.

2. Marinate the pork filling with a little salt, cooking wine and cornstarch. Cut appropriate amount of chopped green onion, ginger and garlic, and prepare 1 tablespoon of Pixian bean paste.

3. Heat up the wok, add a proper amount of oil, stir-fry the pork stuffing over high heat, fry until the color changes, set aside, add chopped green onion, minced ginger and garlic until fragrant.