Mapo Tofu

Overview

This mapo tofu does not have minced meat. This Mapo Tofu is mainly numb, tender, smooth and goes well with rice.

Be sure to buy soft tofu, which has a delicate and tender texture. The smell is relatively lighter than that of old tofu.
Cut into small cubes
Boil the water to remove the beany smell
The bean paste needs to be chopped into smaller pieces to make the dish more beautiful. Chop green onions. Paprika makes the color more beautiful. It tastes better too.
Heat the oil in a hot pan. After the oil is hot, add the bean paste and stir-fry until fragrant. Reduce the heat to low and add the chili powder. If the temperature of the chili powder is too high, it will burn easily.
The blanched tofu sticks together easily, so don't worry about it. After putting it in the pot, add water and it will fall apart when touched lightly. Cover the pot, bring to a boil, then reduce heat to simmer.
Mix starch with water
When thickening, make sure the water in the pot is almost dry, and then pour the starch from the edge of the pot.
Use a spoon to stir-fry the surrounding tofu into the middle, being gentle so as not to break it.
As the bean paste is very salty, there is no need to add salt. After serving, sprinkle a layer of pepper powder on top.
Just sprinkle some chopped green onion