The taste of Mapo Tofu in Sichuan

Method

1. 01

   Step 1

   Cut tofu into small pieces and soak in water

   

2. 02

   Step 2

   Bring water to a boil in a pot, add tofu, and pour in an appropriate amount of light soy sauce.

   

3. 03

   Step 3

   Once boiled, remove and set aside.

   

4. 04

   Step 4

   Mince the ginger and garlic, cut the scallion heads diagonally, and finely chop the scallion tails.

   

5. 05

   Step 5

   Heat oil in a wok, then add Pixian chili bean paste, scallions, ginger, garlic, and chili powder in that order. Stir-fry, then add a suitable amount of water.

   

6. 06

   Step 6

   Add tofu to boiling water

   

7. 07

   Step 7

   Simmer briefly, then thicken the broth with cornstarch slurry. Add salt, chicken bouillon, and Sichuan peppercorn powder. Garnish with chopped green onions before serving.