Ingredients:

　　TofuThree pieces,BeefMince 1 liang (about 40 grams),Doubanjiang (fermented broad bean and chili paste)Spicy Powder, fermented soybean paste, garlic paste,GingerRiceChili powder, sufficient broth.Chili pepperPowder, with an appropriate amount of broth.

Method:

1. Cut the tofu into small cubes, salted, blanched, then drain.

2. Heat oil in a wok, stir-fry beef mince and doubanjiang together, add spicy powder, fermented soybean paste, ginger paste, chili powder, stir until well flavored.

3. Add tofu and a little broth, simmer over low heat until boiling, thicken with cornstarch, cook to thick consistency then sprinkleSichuan pepperpowder before serving.

|Spicy TofuSichuan-style preparation:

"Spiciness" refers to the aroma of dried chili or doubanjiang;"Spicy" is due to Sichuan peppercorns' numbing aroma.This Spicy Tofu mimicsSichuan cuisine'sspicy tofu cooking method.

Main ingredient: Tofu

Seasonings: 2 money bean paste, 5 money Sichuandoubanjiang (fermented broad bean and chili paste),peanuts,soy sauce3 money,monosodium glutamate2 fen, cooking wine 4 money, ginger 4 fen, cornstarch 8 money, a little Sichuan pepper powder.Monosodium glutamate (MSG)2 minutes, 4 jin alcohol, 4 fen ginger, 8 jin water starch, a little bit of Sichuan pepper powder.

Preparation Method:

1. Cut the tofu into 5mm cubes, place in a bowl and pour hot water over it, cook until tender then remove for use.Chop the doubanjiang on a cutting board to make a paste;Wash the bean paste and chop it to make a paste.Doubanjiang chili bean paste placed on the cutting board and chopped finely;2. Heat a wok with peanut oil until about 4-5 mature, add the bean paste and stir-fry until fragrant, then add the doubanjiang paste and fry until red oil and spicy aroma arise, add ginger and stir slightly before adding cold water (about 4-5 ounces), soy sauce, monosodium glutamate, cooking wine, bring to a boil, transfer the tofu cubes into the pot, simmer over low heat for about 5-6 minutes, thicken with cornstarch, serve after the soup thickens.

Note:

1. The quantity of all seasoning ingredients can be adjusted based on individual taste preferences or reduced/increased.

You may also use chili paste together with doubanjiang.2. If using soft tofu, cooking time should be slightly longer.

The amount of oil should be more to ensure the sauce seeps around the edges after thickening.For this dish, more oil should be used; it is best when the sauce glistens with red oil around the edges after cooking.

Modified Spicy Tofu:

Ingredients: Fresh tender tofu 500 grams;Beef mince 200 grams;Two or three spoons of doubanjiang (fermented broad bean and chili paste);Two to three spoons of cornstarch;Garlic, Sichuan peppercorns, chopped green onions each a little;Salt, monosodium glutamate,MSG, chicken essence, Sichuan pepper powder, cooking wine, rice wine.

Method: First, soak the fresh tofu cut into square pieces in a bowl with boiling water for a moment then remove to eliminate bitterness.Next, heat some oil in a wok and stir-fry the doubanjiang until fragrant, add beef mince and continue stirring until it changes color and emits aroma. Add a cup of water (cold or hot) and stir well before heating up;If you prefer a stronger spicy flavor, you can add somechili oil.Transfer the cut tofu into the pot, add a few grains of dried Sichuan peppercorns, salt (adjust according to personal taste since doubanjiang already has strong salinity), and Sichuan pepper powder. Stir gently so that all ingredients are evenly distributed in the pot.

(Fragile tofu requires light stirring, ensuring no contact with the bottom of the wok.)Simmer over medium heat for several minutes until the soup thickens and flavors permeate the tofu. Add garlic, MSG (do not expose to high temperatures too long), chicken essence, stir well.In the final step, add a mixed slurry of cornstarch in water. Quickly flip the contents with a spatula so that the starch cooks and thickens; remove from heat, serve by transferring into a dish and topping with chopped green onions.This concludes the preparation, now you can taste your handiwork.

Characteristics: Legumes are rich in iron and easy to digest, beneficial for anemic patients. When processed into tofu, it increases calcium, iron, magnesium, etc., making it suitable for those with low calcium levels. Magnesium not only helps prevent heart disease but also enhances cardiac function.Mapo TofuThe key to forming the dish; add and quickly stir-fry a few times in the pot so that the starch heats up and sets, making the entire dish look cohesive;Remove and place on a plate, sprinkle with scallion flowers.And you're done! You can now taste your handiwork.

Feature: The iron content of beans is high and easy to digest and absorb, making them beneficial for anemic patients.Blooddisease sufferers.Moreover, when processed into tofu using brine, the calcium, iron, magnesium, and other inorganic salts content increases, which makes it even more suitable for those deficient in calcium.Magnesium not only helps prevent heart disease but also enhances cardiac activity.