【Sichuan】Classic Mapo Tofu

Overview

What I bring to you today is a famous dish that is famous both at home and abroad. I can guess what it is just by looking at the picture. That’s right! A common tofu dish called Mapo Tofu, Mapo Tofu is one of the more famous in Sichuan cuisine. Its main feature is spicy, fragrant and tender. Legend has it that Mapo Tofu was created by Liu, the wife of Chen Senfu (someone called Chen Fuchun), the owner of a small restaurant in Wanfuqiao, a northern suburb of Chengdu, in the early years of Tongzhi in the Qing Dynasty. Liu had pockmarks on her face and was called Chen Mapo. The roasted tofu she created is called Mapo Tofu. I watched a food introduction video about this dish not long ago, and even foreigners liked it. I believe many people like it! So what to do? How do you make it taste like a restaurant? What details should we pay attention to? The taste of small tofu is very different, let’s get into the cooking stage right away

Tags

• hot dishes
• home cooking
• sichuan cuisine
• chili powder
• garlic
• msg
• minced pork
• pixian doubanjiang
• tofu
• water starch
• zanthoxylum bungeanum
• green onions
• salt

Ingredients

Steps

1. 1 After buying the tofu, clean it and cut it into small squares. There are so many kinds of tofu on the market, which one should I choose? Buy according to your taste preference. Generally, I personally recommend two types: 1: traditional stone-ground tofu 2: soft tofu. A friend told me that I can make this dish, but every time I make the tofu, it all breaks into pieces. If so, then you only need to boil the tofu for 2 minutes before cooking

   

2. 2 Ingredients are ready

   

3. 3 Heat the oil in a pan over low heat and sauté the white onions, add the Sichuan peppercorns and stir-fry

   

4. 4 Pour in minced meat and stir-fry

   

5. 5 Spoon in the Pixian bean paste, chili powder, and minced garlic and stir-fry for a few times [be sure to pay attention to the heat, don’t burn the ingredients if the heat is too high]

   

6. 6 Pour in appropriate amount of water and tofu and cook over medium heat. There is one detail to pay attention to during the cooking process. Never cover the pot. Otherwise your tofu will be overcooked! Add MSG and salt before reducing the juice [Pay attention to seasoning: Doubanjiang itself is salty]

   

7. 7 Pay attention to this step again! Many people make mapo tofu and it always tastes soupy and watery, saying that I have thickened the soup, but there is nothing I can do about it. Today I will tell you what is wrong with thickening the soup three times. After you thicken the soup, the tofu still spits out water. Thicken the soup three times to ensure your Mapo Tofu is perfectly coated with juice

   

8. 8 Perfect