Mapo Tofu
Silken tofu cubes tremble in fiery, numbing Sichuan sauce studded with savory ground beef, the legendary mapo tofu delivering mala intensity that has conquered spice lovers around the world.
Instructions
- 1
Prepare the main ingredients: 200g of soft tofu or medium tofu | minced garlic and scallions | 1 spoon of Pixian bean paste | 1g of Sichuan pepper powder | 1g of white pepper powder | 1 spoon of light soy sauce | 1g of corn starch.
- 2
Spray a little oil and stir-fry the scallions, garlic, and fermented bean paste.
- 3
Add an appropriate amount of water, put the tofu in, season with light soy sauce, Sichuan pepper powder, and white pepper powder, and simmer over medium-low heat for 2 minutes.
- 4
Pour in an appropriate amount of water-starch mixture, turn off the heat, and take it out of the pot.
- 5
The low-oil version of Mapo Tofu is completed.
- 6
Soft and tender, paired with a bowl of brown rice, it’s very filling, delicious, and guilt-free.
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Ingredients
Main Ingredients
- Tofu200g
- Green onion1 section
- Garlic2 clove
- Sichuan pepper powder1g
- white pepper powder1g
Seasonings
- Cornstarch1g
- Pixian Broad Bean Paste1 spoon
- light soy sauce1 spoon