Mapo Tofu

Ingredients

　　Tofu 500g

　　Beef 200g minced

　　Doubanjiang (fermented broad bean and chili paste) Sauce As needed

Salt as needed

　　Douchi (fermented black beans) As needed

　　Garlic As needed

　　Chili flakes As needed

　　Cumin seeds As needed

　　Soysauce As needed

Sugar as needed

Wet starch as needed

Broth as needed Moutou Toufu Steps to make

1. Ingredients

2. Cut the tofu into 2 cm square pieces, blanch in boiling water with a bit of salt added, remove beany smell, and rinse with cold water

3. Heat a wok or large pan, add oil, and cook the beef mince until scattered

4. Once the beef is golden brown, add Doubanjiang (fermented broad bean and chili paste) and stir-fry together

5. Add douchi (fermented black beans), garlic, chili flakes and stir-fry until the beef is well-coated

6. Add broth and bring to a boil

7. Add the tofu and cook for 3 minutes, then add soysauce, garlic, sugar, and season with salt as needed

8. Serve after sprinkling cumin seeds on top; note that Doubanjiang and douchi already contain salt, so no additional salt may be needed

Douban sauce and fermented black beans already contain salt, so if you find them salty enough, you don't need to add more salt.