Mapo Tofu

Ingredients

　　North Tofu 1 block

　　Pork minced 100g

Pixian doubanjiang sauce Bean paste 30ml

　　Garlic 15ml

　　A small piece Chili

　　1 tablespoon Soysauce

　　1 tablespoon Salt as needed

Granulated sugar 1 teaspoon

Starch 1 teaspoon

Stock 200ml

Oil as needed

Sichuan peppercorn

　　Powder as needed Green onion

　　1 stalk Mopian Tofu Preparation steps Prepare the ingredients.

1. Prepare the ingredients.

2. Dice the ginger, cut the green onions into segments, chop the fermented black beans and doubanjiang sauce.

3. Cut the tofu into pieces.

4. Blanch the tofu in hot water with a little salt.

5. Remove the tofu from the boiling water.

6. Soak it in clean water.

7. Heat oil in a pan.

8. Stir-fry the minced meat. 9. Cook the meat until it turns slightly golden, then add doubanjiang and fermented black beans.

10. Add ginger

11. Stir-fry until the meat is well-coated with color.

12. Pour in the stock or water.

13. Bring to a boil.

14. Add the blanched tofu and cook for 3 minutes.

15. Add the green onion segments.

16. Season with soysauce, sugar, and salt as needed.

17. Mix starch with water and pour into the pot.

18. Stir to blend the sauce, serve in a bowl and sprinkle with Sichuan peppercorn powder if desired.

Cooking tipChoose

Beef for a more authentic taste. Toast the Sichuan peppercorns over low heat without oil until fragrant, cool before grinding to use, best quality.

Toast the Sichuan peppercorns over low heat without oil until they change color and release their aroma, cool them down before grinding them, for best results.