How to Make Home Version Mao Peng Tofu

Mapo Tofu Homestyle Version



1. Prepare ingredients: cut the medium-hard tofu into cubes,mince the beef, add the doubanjiang (fermented broad bean and chili paste),add salt, cooking wine, dried red peppers, break the chili flakes, chopped green onions,grated ginger, tingoil powder,mixture of water starch, sugar, cooking wine, monosodium glutamate (MSG),soy sauce. 2. Heat a little vegetable oil in the wok over high heat; once hot, add the doubanjiang, salt, dried red peppers, green onions, ginger, tingoil powder, and beef mince. You can marinate the beef with these seasonings beforehand before adding it.Stir-fry until fragrant. 3. Add the cubed tofu.Reduce heat to medium-low, let it come to a boil. 4. Once the tofu is cooked, switch to high heat and add the mixed sauce of water starch, sugar, cooking wine, MSG, and soy sauce.
Allow the sauce to thicken evenly before turning off the heat and serving.5. Garnish with tingoil powder on top; this homestyle mapo tofu is ready for serving!
Add cubed tofu. Reduce heat and bring to a boil.
After the tofu is cooked, increase the heat.Mix together water starch, sugar, alcohol, and MSG, soy sauce. Once the gravy has thickened and coated the ingredients evenly, turn off the heat and serve.
Garnish with Sichuan pepper powder, and serve.Mao-po Tofu is ready to be served.