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Mapo Tofu
Silky tofu cubes simmer in a fiery-savory sauce built on Pixian doubanjiang fried until red oil blooms. Minced chicken adds heartiness while a cornstarch slurry gives the classic glossy finish that clings to every piece.
Instructions
- 1
Cut the chicken breast into minced meat.
- 2
Cut the tofu into pieces.
- 3
Blanch in boiling water.
- 4
Heat the oil in the pan.
- 5
Add Pixian broad bean paste and stir-fry until red oil appears.
- 6
Add the minced meat.
- 7
Add an appropriate amount of water.
- 8
After the water boils, add the blanched tofu.
- 9
Add an appropriate amount of starch water when it boils again.
- 10
Add salt.
- 11
Add cooking oil.
- 12
The last MSG.
- 13
Finished product.
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Ingredients
Main Ingredients
- Tofuto taste
- Chicken breastto taste
- Waterto taste
Seasonings
- Pixian Broad Bean Paste一勺
- Edible oilto taste
- Saltto taste
- Oil consumptionto taste
- MSGto taste
- starch waterto taste