Mapo Tofu
Overview
This quick dish is very simple and can be served as a meal! As long as you prepare the key cooked oily Sichuan peppercorns, you won’t have to worry about the numbing smell!
Tags
Ingredients
Steps
-
Prepare materials
-
Put a pot under boiling water, add a little salt, and blanch the tofu
-
After blanching, remove the tofu and drain the water
-
Heat a pan, heat oil, add minced ginger and garlic, stir-fry until fragrant
-
Saute the minced ginger and garlic, then add a spoonful of bean paste, increase or decrease according to the amount of tofu
-
After frying the bean paste, slide the tofu off
-
Gently turn the tofu to coat the tofu evenly with the seasoning
-
Pour in the boiling water that just covers the tofu and simmer for a while to let the tofu absorb the flavor
-
In order to adjust the spiciness and enhance the aroma, add three rock sugars (you can leave it out or add white sugar)
-
After simmering for ten minutes, add a small spoonful of very delicious
-
Here comes the key, add a full spoonful of freshly cooked oily Sichuan peppercorns (the key to Mapo tofu is the word "ma", so use enough)
-
Flip the tofu to coat evenly with the seasoning. At this time, you can use starch to coat the gravy, pour it in, and turn on medium heat to reduce the soup
-
Finally add the chopped green onion and serve
-
Mom’s Mapo Tofu is ready to eat
