Mapo Tofu

Overview

Spicy and delicious

Tags

• hot dishes
• old man
• sichuan cuisine
• summer recipes
• banquet dishes
• dinner
• cooking wine
• cornstarch
• msg
• meat
• oil
• onions
• pixian douban
• red oil
• sugar
• tofu
• zanthoxylum bungeanum
• ginger
• salt

Ingredients

Steps

1. 1 Fry the Sichuan peppercorns in a dry pot until cool, then roll them into small pieces, cut the tofu into small pieces, mince the meat, mince the Pixian bean paste, mince the green onion and ginger, add cornstarch and water to make water starch

   

2. 2 Boil water in a pot, add a little salt, when the water is hot, put the tofu in, blanch the water and take it out

   

3. 3 Heat another pot, pour oil, add Pixian bean paste and stir-fry until fragrant

   

4. 4 Add the minced meat and stir-fry until it changes color, add the minced onion, ginger, and a little cooking wine

   

5. 5 Add tofu

   

6. 6 Add a small spoonful of water, salt, sugar and MSG and bring to a boil and simmer for a while

   

7. 7 Pour in water starch and thicken over high heat

   

8. 8 Pour in red oil,

   

9. 9 Turn off the heat and serve on a plate

   

10. 10 Sprinkle the tofu with crushed Sichuan peppercorns and serve