Name: Sichuan Mapo Tofu
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: A box tofu; 1 spoon wheat starch; 2 spoons Organic Bean Paste; 60g beef; 10g pepper; 6 capsules garlic; 2 tablespoons Soy sauce; 2 tablespoons Chili oil; 2 pieces shallot; 2 tablets ginger; Some Tempeh

Sichuan Mapo Tofu

by Lu Xing

5.0 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

It is said that twice-cooked pork, fish-flavored pork shreds, and mapo tofu are the three famous dishes of Sichuan, and they are also the standard for testing the skill level of a Sichuan cook.

How to make Mapo Tofu:

The first is the processing of tofu. It is soaked in salt water and then boiled. It is not easy to rot. The soft and squishy mapo tofu is a big failure.

The second is to avoid using pork instead of ground beef, otherwise it will definitely not taste good.

The third is to use Pixian Douban. The watercress must be chopped to taste.

The fourth is to stir-fry the minced meat and then use a simmer to boil the aroma of all the seasonings before adding the tofu. The tofu absorbs the essence of all the flavors and finally rises from the pot.

Fifth, it is spicy, you must use Sichuan peppercorns, which is called "Dahongpao". Use Shanxi, Hebei pepper, the taste is bad.

Sixth, Mapo tofu must have seven flavors. Spicy, hot, tender tofu and soup accompanied by rice are absolutely delicious. Visually, the white and tender tofu is dotted with brown-red ground beef and green garlic sprouts, and a circle of bright red oil, such as jade inlaid with amber, is very flavorful. "

Sichuan Mapo Tofu

1. First cut the tofu into small cubes, soak in light salt water, and mince the meat. Chop the green onion, ginger, garlic, and tempeh separately.

2. Put oil in the pot, add pepper, white onion, minced ginger, and minced garlic until fragrant, then add the chopped minced meat and fry until cooked.

3. Add two spoons of bean paste and continue to stir-fry evenly.

4. Pour in 100ml of cold water, add soy sauce and bring to a boil.

5. Pour in tofu carefully, add 2 tablespoons of chili oil, mix well, cover and simmer for 5 minutes.

6. Finally, add appropriate amount of water to the starch to make water starch, pour it into the pot to thicken it, boil it again, drip in sesame oil, sprinkle with chopped green onion, and serve.

Tips:
1. Soak the tofu in light salt water for a while and then put it in the pot, it is easier to form and not easy to boil.

2. After pouring the tofu, do not turn it frequently with a spatula to prevent the tofu from boiling.

3. If you want a spicy taste, you can also add spicy oil according to your preference to make the tofu smooth and tender, and the final thickening must not be omitted.