There are many ways to prepare Tofu : boiled, stewed, pan-fried or deep-fried, but if it’s for dinner, Mapo Tofu is the best. Soft and tender tofu, with minced beef, both vegetable and animal proteins, the taste is adjusted according to your own taste, some numb and some spicy, most of the rice.
What is Mapo Tofu?
Mapo Tofu is one of the traditional famous dishes in Sichuan region, which belongs to Sichuan cuisine.
The main ingredient is: tofu, auxiliary ingredients are: garlic cloves, beef foam (other meat can also be)
Seasonings: bean curd, chili and pepper, soy sauce, soy sauce, soy sauce, sugar, starch, etc., hemp from pepper, spicy from chili.
This dish into a dish hemp, spicy, fresh, fragrant, hot, whole, tender, crispy, highlighting the characteristics of Sichuan cuisine spicy flavor type.
Ma Po Tofu has also spread to the United States, Canada, Britain, France, Vietnam, Singapore, Malaysia, Japan, Australia and other countries.
Who invented Mapo Tofu?
Around the early years of Tongzhi in the Qing Dynasty
A small restaurant called “Chen Xingsheng Restaurant” is located in Wanfu Bridge, northern suburbs of Chengdu. The owner’s wife is Chen Liu.
Chen Liu’s face has pockmarks, known as Chen Mapo
The braised tofu she invented is known as “Chen Mapo tofu”.
Which type of tofu can be used to make Mapo Tofu
has a good texture, is easy to crumble, and is quick to flavor, making it suitable for making Ma Po Tofu.
Why it’s so popular
Because it is numb, spicy, fresh, fragrant, hot, tender and other characteristics, the more people eat more addictive!
mapo tofu
Equipment
- 1 pot
- 1 induction cooker
- 1 Stir frying spoon
Ingredients
- 300 g Silky tofu
- 50 g ground beef
- a tablespoon Pixian Doubanjiang
- Appropriate amount Sichuan peppercorn
- Appropriate amount white sugar
- Appropriate amount dried red chili pepper
- Appropriate amount salt
- Appropriate amount Sunflower seed oil
Instructions
- Cut the soft tofu into 1cm square pieces and soak in boiling water with salt for a while.
- Put the Sichuan peppercorns into the pot, dry roast them over medium heat until they become fragrant, then let them cool, place them on the chopping board and crush the Sichuan peppercorns with a rolling pin.
- Put oil in the pot, when the oil temperature rises, add the minced beef and stir-fry until the beef changes color and spreads. Add the Pixian bean paste, then sprinkle with chopped dried red pepper, and slowly stir-fry the red oil.
- Put the tofu cubes in, add an appropriate amount of warm water and cook for a while, then coat with a thin layer of gravy with water starch, turn off the heat and serve.
- Sprinkle chopped Sichuan peppercorns and chili peppers on the surface, pour in an appropriate amount of boiled sesame oil, and finally sprinkle a little minced Sichuan peppercorns and chopped chives.