mapo tofu
By MonteRitchie
Ingredients: soy sauce,chicken essence,salt,tofu,water starch,ginger,onion,sugar,water,red pepper,chili powder,pepper noodles,sesame oil,Pi County bean paste
Recipe Recommendations
- tofu 1 block
- red pepper appropriate amount
- salt 1 teaspoon
- Pi County bean paste 1 tablespoon
- chicken essence 1/2 teaspoon
- sugar 1/2 tablespoon each
- ginger 10 ml
- onion appropriate amount
- soy sauce 1 teaspoon
- pepper noodles appropriate amount
- sesame oil 1 teaspoon
- chili powder 100 ml
- water appropriate amount
- water starch a little
Steps for mapo tofu
1
Wash the tofu and cut it into 1.5 cm square pieces; cut the green and red peppers into small pieces for later use.
2
Put salt, Pi County bean paste, sugar, soy sauce, paprika powder, and water in a small bowl and mix well to make juice.
3
Pour appropriate amount of vegetable oil into the pan and add chopped green onions and ginger.
4
Pour in the mixed sauce.
5
Then add the diced tofu.
6
Cover the pan.
7
Press the cooking button of 'Dry Pot Stir-fry', and the pan will enter working state. The display in the lower left corner will light up to show the cooking time.
8
When the tofu in the pot is cooked, there will be a 'tick' prompt sound. At this time, the word 'OK' will appear on the display in the lower left corner (about 9 minutes), indicating that the food is cooked.
9
Pour in green and red peppers, chicken essence, pepper powder, and sesame oil while hot and mix quickly, and then sprinkle with a little water starch (this step can be omitted, but adding a little water starch soup will make it easier to wrap the tofu and make the tofu more delicious).