Ingredients ：

　　Tofu250 grams,Doubanjiang (fermented broad bean and chili paste)30 grams,Green garlicorGarlic sprouta small bunch,Gingera small piece,Soysauce5 grams,Red pepper powder2 grams, a little water starch,Sichuan peppercorn powdera little.Preparation ：

1 Cut the tofu into pieces. Boil water and add a small amount of salt, then cook the tofu for 1-2 minutes before removing it.

2 Chop the doubanjiang, cut the green garlic into segments, mince the ginger.

3 Fry the chopped doubanjiang until fragrant, then add minced ginger and red pepper powder.

4 Add water to bring to a boil, then add the tofu pieces, soysauce, salt, and green garlic segments, stir-frying them evenly.

5 Thicken with water starch, then serve. Sprinkle with Sichuan peppercorn powder before serving.

Different from traditional

Māpò Tofu,this version does not contain meat paste, so it is called "Sichuan Spicy Tofu".Despite this, its flavor has won over all who have tried it.Until now, whenever guests are hosted or when we return home, the dinner table always features this dish.Fromsnackto main meal, I have never grown tired of it.The more ordinary, the more classic.No one questions its authenticity; good taste is enough.A simple dish yet so enduringly popular, its charm is self-evident.

No one has ever questioned its authenticity; it's good enough because the taste is what matters.So ordinary a dish, yet it has endured for so long, its charm speaks for itself.