Sichuan Mapo Tofu

About Mapo Tofu - Sichuan Cuisine

Sichuan has a long history of Sichuan cuisine, and Mapo Tofu is one of its representative dishes. Spicy and fragrant, with rich flavors, it is good at stir-frying, boiling, steaming and dry-frying, fully embodying the cooking wisdom of Sichuan cuisine.

Ingredients

• 1 piece soft tofu
• Minced pork 100g
• Pixian Doubanjiang 1 spoon
• 1 tablespoon pepper powder
• Chili powder appropriate amount
• 1 tablespoon soy sauce
• Minced garlic appropriate amount
• Green onion appropriate amount
• Starch water appropriate amount
• Appropriate amount of cooking oil

Instructions

1. 1. Cut soft tofu into 2cm cubes, blanch in salted boiling water and set aside.
2. 2. Heat oil in a pan, add minced pork and stir-fry until it changes color.
3. 3. Add bean paste and minced garlic and stir-fry over low heat until red oil appears.
4. 4. Add appropriate amount of water to boil, add tofu and push gently
5. 5. Add soy sauce and sugar and cook over medium heat for 3 minutes to add flavor.
6. 6. After thickening, sprinkle with pepper powder and chopped green onion, take it out of the pan and serve it on a plate

Cultural Notes

Mapo tofu embodies the culinary essence of Sichuan cuisine. Sichuan cuisine is one of the eight major cuisines in China and is famous for its spicy and delicious flavor. Sichuan cuisine makes good use of seasonings such as peppercorns, Sichuan peppercorns, and bean paste. Twice-cooked pork, Kung Pao chicken, and Mapo tofu are all classic representatives of Sichuan cuisine. In Sichuan, people are very particular about the selection of ingredients and the control of heat. Mapo Tofu is the epitome of this ingenuity.