Mapo Tofu

Name: Mapo Tofu
Total time: 5 min
Yield: 3
Cuisine: Chinese
Ingredients: 200g tofu; 30g Pork filling; a little Doubanjiang; a little Chili oil; Some pepper powder; Some pepper; a little shallot; a little salt; a little Soy sauce

by fifty-oneK parent-child

4.7 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

3

Mapo tofu is one of the traditional dishes of the Han people in Sichuan Province, belonging to Sichuan cuisine. The main raw materials are ingredients and tofu. The main materials are tofu, minced pork (you can also use beef), chili, and Chinese pepper. Ma comes from Sichuan pepper, and spicy comes from hot pepper. This dish highlights the "spicy" characteristic of Sichuan cuisine. Tofu: rich in nutrients, containing calcium, iron, phosphorus, magnesium and other trace elements necessary for the human body. The digestion and absorption rate of tofu is more than 95%. Two small pieces of tofu can meet a person's calcium needs for a day. Suitable for teenagers and children.

Ingredients

200g Tofu
30g Pork Filling
a little Doubanjiang
a little Chili Oil
Some Pepper Powder
Some Pepper
a little Shallot
a little Salt
a little Soy Sauce

Mapo Tofu

1. Prepare the ingredients: cut tofu (I used tender tofu), minced meat (salt the minced meat and marinate the light soy sauce for a while), pepper powder, minced bean paste, chili oil, green onions

2. Add water and salt to the tofu in a small pot, boil, serve and set aside

3. Pour oil in the pot, add garlic and minced meat, stir fry, and fry the aroma

4. Add the bean paste and stir fry to get the red oil of the bean paste

5. Stir-fry until the red oil comes out

6. Add pepper powder

7. Add blanched tofu

8. Add a small amount of light soy sauce

9. Add a small amount of oyster sauce

10. Stir fry

11. Add homemade chili oil and add a small amount

12. Sprinkle with chopped green onion after sautéing

Tips:
1. Soft tofu is selected for tofu, which is more smooth than the mouth, and is more popular with children.
2. After the tofu is cut into small pieces, add water and salt to a pot and boil it so that the tofu is not easy to break. If you use internal fat tofu, after removing the packaging, let it be steamed for 15-20 minutes, and it will not spread easily.
3. Don't use a spatula when frying the tofu, use the spatula to be gently pushed.
4. Because the tofu has been blanched with salt and water, bean paste and light soy sauce are added, no salt is added at the back to keep it spicy and fresh, and no water is added.