Mapo Tofu

Method

1. 01

   Step 1

   Place the tofu cubes directly on the cutting board and cut them into small cubes.

   

2. 02

   Step 2

   Place a container filled with cool water and add a spoonful of salt.

   

3. 03

   Step 3

   Soak the tofu in salt water until it is completely submerged 15 minutes.

   

4. 04

   Step 4

   Mince the pork, add cooking wine, light soy sauce, pepper, and 1 tablespoon of cornstarch, mix well and set aside.

   

5. 05

   Step 5

   Prepare some side ingredients: cut dried red chilies into large sections, mince scallions, ginger, and garlic, mix cornstarch with water, and prepare red chili bean paste.

   

6. 06

   Step 6

   Turn the stove to low heat and add an appropriate amount of oil to heat.

   

7. 07

   Step 7

   Add the minced meat and stir-fry until cooked through.

   

8. 08

   Step 8

   Add scallions, ginger, garlic, red chili bean paste, and dried red chili pepper segments.

   

9. 09

   Step 9

   Stir-fry until the oil turns reddish-brown.

   

10. 10

    Step 10

    Add a small bowl of water to the pot, along with thirteen-spice powder and salt, and adjust the saltiness of the broth.

    

11. 11

    Step 11

    Drain the tofu, put it in a pot, cover and bring to a boil, then simmer over low heat for three minutes.

    

12. 12

    Step 12

    Turn up the heat, add chicken bouillon and cornstarch slurry to thicken the sauce, then remove from heat. (This photo is a bit blurry due to the high steam levels.)

    

13. 13

    Step 13

    Plate it, sprinkle with chopped green onions, and serve.