Mapo Tofu

Overview

I like to eat mapo tofu, but I can’t eat it too spicy. It doesn’t matter if it’s authentic or not, as long as it’s delicious.

Prepare materials
Add oil to the pot, heat it up, add Sichuan peppercorns and squeeze the oil until fragrant and the color of Sichuan peppercorns becomes darker, turn off the heat.
Drain the pepper oil and set aside the peppercorns.
Add a tablespoon of pepper oil and half a tablespoon of cornstarch to the minced meat and stir evenly.
Cut the tofu into cubes.
After the water boils, add salt and tofu. When the water boils again, simmer the tofu.
Finely chop onions and garlic.
Add a tablespoon of Sichuan pepper oil to the wok, sauté the onions and garlic, add the minced meat and stir-fry without overcooking.
Add spicy bean paste and soy sauce and stir-fry evenly.
Add stock and sugar.
Add the simmered tofu.
Cook together with Sichuan peppercorns for about 5 minutes, then take out the Sichuan peppercorns.
Dissolve the remaining cornstarch in a small bowl of water and pour into the tofu to thicken.
Transfer tofu to casserole and reduce heat. Drizzle with sesame oil and remaining pepper oil, and sprinkle with chopped green onion.