Name: Mapo Tofu
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 400g Tofu (North); 40g beef inside; 5g Green garlic; 15g Tempeh; 20g Doubanjiang (spicy oil); 15g garlic; 1 tbsp Cooking Wine; Some pepper powder; 1 teaspoon Chili powder; 4 tbsp Water starch; 120ml Plain Water; 1/2 teaspoon salt; Some Cooking oil

Mapo Tofu

by SukaSuka

4.6 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

Mapo tofu is available in any restaurant. Whenever I want to eat it, I can’t find the taste of my childhood. In time after trial, I finally found my favorite method of Mapo Tofu. Share it with everyone here. There is also a video version of this dish.

Mapo Tofu

1. Cut the tofu into 2cm cubes

2. Soak in hot salt water for 5 minutes.

3. Use a large strainer to control the water in the tofu.

4. Chop garlic, green garlic, bean paste and tempeh.

5. This is the cut material.

6. Put oil in the wok and don't get too hot.

7. Put the minced beef in the oil without the heat, so that it is easy to stir-fry the meat. This time the filling is made by myself, it will be a bit dry, so I suggest you use machine-made meat filling as well.

8. After the meat is cooked, add the bean paste

9. After the oil and meat are red, add the minced garlic

10. Add the tempeh after sautéing the garlic

11. And chili powder, stir fry evenly

12. After cooking the cooking wine

13. Then pour in water, if there is a clear soup, it is better.

14. Add the tofu after the soup is slightly boiled. The amount of water is about half of the tofu. You can add or reduce the amount of water according to your own pot.