Mapo TofuTofuFourSichuan CuisineA classic Sichuan dish, supposedly created by a woman with a chili pepper in her hair during the Qing Dynasty.NowadaysMapo Tofuwhich has become famous throughout the country, and even internationally, the following is a home-style recipe for Mapo Tofu.

Home-style Mapo Tofu Recipe 1

IngredientsPreparation

200g of tofu,Beef100g of minced meat,Green garlic15g,Doubanjiang (fermented chili bean paste)20g,Sichuan peppercorns10g,Ginger5g,Soy sauce10g, 5g of sugar, 150g of meat broth, 75g of oil.Steps

1. Cut the tofu into 2cm square pieces, and blanch in boiling water with a pinch of salt to remove the bean flavor. Drain and soak in cold water;

2. Heat 10g of Sichuan peppercorns in a dry pan, and fry until fragrant. Do not use oil; reserve the powder;

3. Mix ground beef with a little (Shaoliu - Chinese cooking wine),

Soy sauceandwhite pepper;Mix well and marinate for 15 minutes. Add a little dry starch before cooking.4. Chop the doubanjiang, mince the green garlic and ginger. Heat oil in a wok, add the minced beef, and stir-fry until golden brown. Add the chopped doubanjiang and stir-fry together;

5. Add minced ginger, soy sauce,

and dried chili peppers. Fry until red oil forms, then add 100g of meat broth. Cook for 3 minutes;6. Before serving, add Sichuan peppercorn powder and chopped green garlic.Home-style Mapo Tofu Recipe 2

Ingredients Preparation

One box of tofu, (Pixian Doubanjiang - fermented chili bean paste), a little minced garlic, a little chopped green onions, a little minced ginger, a little ground meat, a little (Shaoliu - Chinese cooking wine),

A little MSG,

A little sugar, Sichuan peppercorn powder, a little green garlic.Steps1. Chop the into small pieces;2. Cut the tofu into small cubes;3. Heat oil in a wok, and fry the chopped over low heat until fragrant and red;

4. Add the minced garlic, ginger, green onions and ground meat, and stir-fry until cooked;

5. Then, over low heat, add a little hot water, sugar, and Sichuan peppercorn powder to season;

6. Add the cubed tofu, and gently push it around in the wok. Cook for a few minutes, and add water and cornstarch to thicken;

7. Gently stir for a few times, and sprinkle with Sichuan peppercorn powder and chopped green garlic.

Tips

If using older tofu, blanch the cut tofu in boiling water to remove the bean flavor.

Home-style Mapo Tofu Recipe 3

Ingredients Preparation

Tofu, ground beef, dried chili peppers, salt, chopped chili peppers, green onions, ginger, garlic, soy sauce, sugar, cornstarch, (Shaoliu - Chinese cooking wine).

Steps

1. Cut the tofu into small cubes, and chop the green onions, ginger, and garlic. Cut the dried chili peppers into small pieces;

2. Bring water to a boil in a pot, add 1 tablespoon of salt, and blanch the tofu for 2 minutes. Drain and set aside;

3. Heat oil in a wok, and fry the chopped chili peppers until red;

4. Add the chopped green onions, ginger, and garlic, and stir-fry until fragrant. Add ground beef and stir-fry until browned;

5. Add (Shaoliu - Chinese cooking wine), sugar, and soy sauce, and stir-fry until well combined. Add the blanched tofu and gently mix;

6. Add a little water, and bring to a boil. Cook for 2 minutes, and add cornstarch slurry.

Home-style Mapo Tofu Recipe 4

Ingredients Preparation

Tofu, garlic, green onions, (Pixian Doubanjiang - fermented chili bean paste), dried chili peppers, (Self-ground Sichuan peppercorn powder), garlic cloves, ginger, sugar,

Cornstarch, (Shaoliu - Chinese cooking wine), salt.

Steps

1. Mince the ginger and garlic, chop the green onions, and cut the green parts of the onions separately. Cut the dried chili peppers into small pieces. Mince the garlic cloves;

2. Add two tablespoons of salt to boiling water, and blanch the tofu for about 10 minutes;3. Over low heat, add (Pixian Doubanjiang), Sichuan peppercorn powder, and dried chili peppers. Cook slowly to extract their flavor and color. After the oil and flavor are released, add the minced ginger, green onions, and garlic. Increase the heat and stir-fry until fragrant;4. Mix cornstarch and half a cup of water. Add to the wok, and add sugar and (Shaoliu - Chinese cooking wine). Stir constantly until it forms a thick foam;5. Gently add the blanched tofu and push it around;

6. Once the tofu is cooked, add the minced garlic. Stir gently. Sprinkle with Sichuan peppercorn powder and chopped green onions.

Cut ginger, garlic, and green onions into minced pieces. Mix the green parts and minced ginger, garlic. Set aside the green parts. Cut the chili peppers into segments. Cut the garlic into segments.

Bring a pot of water to a boil. Add two teaspoons of salt. Gently place the tofu in the boiling water. Simmer for about 10 minutes.

First, cook over low heat, add doubanjiang, Sichuan peppercorns, and chili peppers. Cook over low heat to extract their flavor and color. After the oil and flavor are released, add ginger, green onions, and garlic. Increase the heat and sauté.

Mix cornstarch with half a bowl of water. Pour into the pot and add sugar and wine. Stir constantly until it forms a large foam with bubbles.

Gently pour in the tofu and stir to combine.

Once the tofu is cooked, add the garlic. Gently stir with a spoon. Sprinkle with cooked Sichuan peppercorns and chopped green onions.