Mapo Tofu

Method

1. 01

   Step 1

   Prepare all main ingredients and side ingredients by chopping them.

   

2. 02

   Step 2

   Blanch the tofu in boiling water with a suitable amount of salt.

   

3. 03

   Step 3

   Add 100 grams of oil to a pot and slowly stir-fry the fermented soybean paste until fragrant.

   

4. 04

   Step 4

   Continue to stir-fry with Sichuan peppercorns, minced ginger, and minced garlic.

   

5. 05

   Step 5

   Next, add the beef cubes and stir-fry until they darken in color.

   

6. 06

   Step 6

   Then add the homemade beef sauce and stir-fry until fragrant.

   

7. 07

   Step 7

   Add the blanched tofu, stir well, and simmer over low heat for one minute.

   

8. 08

   Step 8

   Add an appropriate amount of water and bring to a boil over high heat for about three minutes. Add an appropriate amount of salt and chicken bouillon to taste, and then add an appropriate amount of cornstarch slurry. Add the cornstarch in two batches to make it easier to control the consistency.

   

9. 09

   Step 9

   Remove from heat and plate, sprinkle with Sichuan peppercorn powder and chopped green onions, and a plate of numbing, spicy, fragrant, and tender Mapo Tofu is ready!

   

10. 10

    Step 10

    Here's a picture of the finished product.