mapo tofu
By MaciCassin
I am not from Sichuan, and I have never been to Sichuan. The Sichuan food I have eaten is probably an improved version. In addition, my family's ingredients are limited, so I can use it at will to make the Mapo tofu that my family likes. It may be a lot different from the authentic food. But isn't cooking just to make my family happy? This is also the reason why I love cooking. It's a very good dish for rice. There is no special pepper in it, so although it looks red, it's actually not very spicy. The tofu absorbs the soup and is very delicious!
Recipe Recommendations
- tofu 500g
- Jiang 50g
- garlic cloves 50g
- bean paste two tablespoons
- starch a spoonful
- soy sauce a little
Steps for mapo tofu
1
Soak a piece of tofu in light salt water for a while.
2
Cut into slices and cook in boiling water over low heat for five minutes.
3
Chop ginger and garlic.
4
Put the oil on the bottom of the pot and stir-fry the ginger and garlic until fragrant.
5
Add the bean paste and half of the pepper powder and stir-fry to produce red oil.
6
Add tofu and stir well.
7
Stir in a bowl of water and cook over low heat for five minutes.
8
Mix starch, soy sauce, and a little sugar into half a bowl of water and stir well
9
Pour into the tofu, reduce the heat until the soup is thick, sprinkle with the remaining pepper powder and form a plate.mapo tofu Make Tips
Because I didn't like the feeling of accidentally eating pepper, I directly used finished pepper powder instead.