Tofu is rich in nutrients and is a widely used material in home cooking. There are many ways to make tofu, ranging from north to south. The taste is light and rich. It can also be cold, boiled, and made into soup.
Today, making Sichuan-style tofu is also the most common way to make it. That is "Mapo tofu", which is also a representative dish in Sichuan.
If you don't do well, please give me more advice from my friends in Sichuan. Thank you in advance!
mapo tofu
Recipe Recommendations
- tofu 一块400 grams
- beef 50 grams
- pepper noodles 1 grams
- soy sauce 15 grams
- bean paste 30 grams
- douchi 20 grams
- salt 2 grams
- chicken powder 2 grams
- yellow wine 10 grams
- garlic powder 20 grams
- broth 300ml
- water starch appropriate amount
- peanut oil 30 grams
- slightly spicy
- fried
- ten minutes
- ordinary
Steps for mapo tofu
1
Ingredients: 400 grams of tofu, 50 grams of minced beef; seasoning: 30 grams of bean paste, 20 grams of fermented bean, 2 grams of salt, 2 grams of chicken powder, 15 grams of soy sauce, 10 grams of rice wine, 20 grams of minced garlic, 300ml of broth, appropriate amount of water starch, 30 grams of peanut oil; ingredients: 30 grams of minced green garlic, 1 gram of pepper noodles, and 5 grams of minced coriander.
2
First cut the tofu into dices of 2 centimeters square.
3
Put a little salt in clear water.
4
Put the cut tofu in water.
5
Soak for 15 minutes.
6
Then fish it out for later use.
7
Heat a frying spoon on fire, add appropriate amount of peanut oil to stir-fry the minced meat.
8
After the minced meat changes color, add in the Pi County bean paste and stir-fry
9
Stir fry until fragrant, add in black beans and stir-fry
10
After stir-frying the fermented soybeans until fragrant, add minced garlic and stir-fry.
11
Then cook in the rice wine and stir well.
12
Stir fry the above ingredients until fragrant, pour into the broth and bring to a boil.
13
Then add the right amount of soy sauce.
14
Season with salt.
15
Then add tofu and bring to a boil.
16
Cook tofu for about 3-5 minutes.
17
Then add a little chicken powder to freshen up.
18
Thrust with water starch.
19
At this time, use a spoon to push the bottom of the pan while shaking the pan so that the tofu does not paste the pan. When the starch is completely gelatinized, it can be taken out of the pan.
20
After serving, evenly sprinkle with a layer of pepper noodles while hot.
21
Then, sprinkle with minced green garlic and a little shredded coriander. If you don't like coriander, don't put it in. At this point, all operations of this dish are complete.mapo tofu Make Tips
Features: Bright red color, aromatic fragrance, hot and numbing spicy flavor, tender and smooth texture, and rich taste; appetizing and perfect with rice.
Tips:
1. After cutting the tofu into cubes, it is best not to scald it with boiling water; simply soaking it in light salt water is sufficient. This ensures the tofu remains whole and tender. If boiled in hot water, it becomes too tough and the texture is poor.
2. It is best to buy tofu that is slightly tender. This dish is not suitable for firm tofu, nor is it suitable for tofu that is too tender; a moderate firmness is ideal. The cooked Mapo Tofu should be tender and smooth without falling apart to be considered authentic. In my experience, buying Southern tofu in Beijing works well. Agar tofu is too tender, while Northern tofu is too firm; thus, Southern tofu is the most suitable choice for making Mapo Tofu.
3. When making Mapo Tofu in the North, it is not suitable to be too spicy; 30 grams of bean paste will suffice. Sichuan chefs typically use 50 grams of bean paste for 500 grams (one jin) of tofu. I find that too spicy, so I reduced the amount slightly, which results in a very suitable flavor.