Mapo Tofu Recipe

From left to right: starch water, minced meat, chili powder (other chilies can be substituted), and on the right: Sichuan peppercorns, pickled mustard tuber, minced garlic, and minced ginger.

First, cut the tofu in half lengthwise, then slice it horizontally and vertically.

Heat oil in a pan over medium-low heat throughout the process.

First, fry the Sichuan peppercorns and ginger for 1 minute, then remove and discard them (I don't eat this; keep it if someone else can).

Once the fried garlic is fragrant, add the minced meat.

Minced meat has been added

Add a spatula of dark soy sauce

If the water level is low, add hot water as needed, adding it 1-3 times.

Add tofu and a suitable amount of chili powder, and keep the heat on medium-low throughout the cooking process.

Add half a spoonful of white sugar

Add starch water

Sprinkle a little bit of MSG evenly (if the soy sauce and pickled vegetables are already salty, you don't need to add salt; you can taste it to see if you need to add salt, depending on your personal taste).

It's done cooking! Sprinkle evenly with pepper and your Mapo Tofu is ready!