Mapo Tofu

Overview

My husband loves mapo tofu, but he doesn’t like spicy food very much and is afraid of eating peppercorns, so he modified it to suit those who don’t like spicy food

Tags

• hot dishes
• home cooking
• old man
• sichuan cuisine
• dinner with friends
• spring recipes
• summer recipes
• autumn recipes
• winter recipes
• dinner
• beef
• dried red chili pepper
• edible oil
• ginger
• lactone tofu
• light soy sauce
• onions
• pixian red bean paste
• wine
• zanthoxylum bungeanum
• garlic

Ingredients

Steps

1. 1 Blanch lactone tofu

   

2. 2 Chop the garlic and ginger into mince and set aside; mince the beef and set aside; fry the dried chili peppers and Sichuan peppercorns in oil until they change color, remove the chili peppers and Sichuan peppercorns; stir-fry the minced garlic and ginger into the oil pan until fragrant, add 1 spoon of Pixian red bean paste, add minced beef and stir-fry, add soy sauce and cooking wine to taste

   

3. 3 Add a small amount of water and tofu. Once the water boils and tastes, take it out of the pot. Finally, sprinkle with chopped green onion or coriander