Mapo Tofu

Overview

I can’t eat spicy food, but I love tofu. I made this tofu and my family liked it.

Buy two pieces of tofu and soak them in water.
Marinate the minced meat with a little oil and salt.
Mince the garlic, cut the dried chilies into sections, chop the green onions and set aside.
Heat oil in pan.
Pour in the minced meat and stir-fry, being careful not to burn the pan.
On low heat, stir-fry a spoonful of bean paste until fragrant.
Stir-fry the bean paste until fragrant, add minced garlic, dried chili peppers, and Sichuan peppercorns and stir-fry until flavourful.
Add a bowl of water and bring to a boil over high heat.
While the water is boiling, cut the tofu into small pieces.
After the soup boils, add appropriate amount of soy sauce, salt and chicken essence to taste.
Add the tofu and slowly push it open with the back of a spatula so that the soup coats the tofu.
Cook over medium heat for about 1 minute and add chopped green onion. (You can also put the chopped green onions in the pot before adding them. I cut raw meat on my chopping board before cutting the chopped green onions. It’s better to blanch them)
Still use the back of the spatula to slowly push it away.
Over high heat, thicken with water starch.
Finally add chili oil.
Add sesame oil.
Start the pot!