How to make Mapo Tofu at home

Mapo tofu is a representative dish of Sichuan cuisine. As the essence of Sichuan cuisine, Sichuan cuisine can be said to be a fusion of hot, spicy, fragrant and fresh flavors. Mapo tofu is not only famous in China, but also famous overseas. The home-cooked method of Mapo tofu is very simple. Let's take a look at it together.

How to make Mapo Tofu

1. Preparation of ingredients for Mapo Tofu

Tofu and beef mince, bean paste, peppercorns and garlic are indispensable. The main ingredients are peppercorns, ginger, soy sauce, sugar and oil.

2. Homemade recipe of Mapo Tofu

Step 1: Cut the tofu into pieces and blanch it in boiling salt water to remove the fishy smell. After blanching, soak it in cold water.

Step 2: Fry the Sichuan peppercorns in a dry pan until fragrant, then crush them into powder.

Step 3: Marinate the minced beef with cooking wine, soy sauce and pepper powder, then add a little starch and coat it lightly.

Step 4: Take an appropriate amount of bean paste, put it into the pot together with minced garlic and ginger, add some oil, stir-fry the marinated beef until golden brown, then add the bean paste.

Step 5: Stir-fry minced ginger, soy sauce and chili powder until red oil appears, then add tofu cubes and stir-fry gently.

Step 6: Cover the pot and simmer for three minutes. After it is cooked through, sprinkle some pepper powder and chopped green onions.

3. Tips for grinding tofu

You need to be extra careful when making Mapo Tofu. Tofu is the main ingredient, so you must handle it carefully. Be careful when cutting the tofu, and use old tofu to cook it, which is more suitable and easier to absorb the flavor for a longer time. The old tofu should be blanched after being cut into blocks to remove the bean smell of the tofu.