Authentic Chen’s Mapo Tofu

Overview

Mapo Tofu began in the early years of Tongzhi in the Qing Dynasty. In the past, there was Chen's Mapo in Chengdu, who cooked tofu with outstanding techniques. Diners have already smelled the fragrant aroma before entering the restaurant; gourmets from all over the world are rushing to go there; they are flocking to it, and it is extremely popular. A poem from the late Qing Dynasty goes: Mapo Chen is still famous, and the baked tofu tastes the best. The curtains on the Wanfu Bridge move, and the drunken Mr. Chun in Guchun is seen. Mapo tofu is spicy, spicy, salty, fragrant, hot, tender, fresh and extremely delicious!

Tags

• hot dishes
• sichuan cuisine
• spring recipes
• summer recipes
• lunch
• bean sprouts and meat sauce
• chives
• doubanjiang
• garlic
• light soy sauce
• msg
• old soy sauce
• pepper noodles
• sea pepper noodles
• silky tofu
• soy flour
• vegetable oil
• white sugar
• ginger

Ingredients

Steps

1. 1 Ingredients cutting and preparation: Tofu, cut into thumb-sized pieces. Bean paste, chopped into fine pieces; ginger and garlic, chopped into small pieces the size of millet grains; shallots, chopped into small pieces. Soy flour, add appropriate amount of water to disperse.

   

2. 2 Boil an appropriate amount of boiling water (just enough to cover the prepared tofu), boil the tofu, blanch and scoop out for later use.

   

3. 3 Heat oil in a cold pan and raise the temperature to low, add ginger, garlic, and bean paste and stir-fry until fragrant until red, add chili noodles and stir-fry briefly.

   

4. 4 Add an appropriate amount of water and bring to a boil, the amount of water is about 2/3 of the tofu.

   

5. 5 Add the previously blanched tofu, add bean sprouts, appropriate amount of dark soy sauce, appropriate amount of light soy sauce, appropriate amount of salt, and a little sugar, and cook to taste. Then add an appropriate amount of MSG, add water and soybean flour, and reduce the juice over high heat. Repeat several times until the tofu is coated with enough soup (the specifics can be determined according to personal preference). PS: I had ready-made bean sprouts and meat sauce for making burning noodles, so I used it directly. For foodies who don’t have it, you can fry some bean sprouts and meat sauce in advance.

   

6. 6 Take it out of the pot and put it on a plate, sprinkle a little pepper powder and an appropriate amount of chopped green onion, and serve.