Today, I'll teach you how to make Sichuan-style Mapo Tofu -tasty, spicy, perfect with rice, and easy to learn.
Choose this kind of soft tofu - it's tender and silky when cooked.
About 750g. Cut it into small cubes, so it soaks up the flavors better while cooking.
Boil a pot of water and add a pinch of salt.
Blanching the tofu removes the beany taste.
Adding salt helps prevent the tofu from forming a honeycomb texture.
After 2 minutes, remove and set aside.
Heat the wok and add oil.
If using minced meat, stir-fry it until appetizing-smelling.
Add one packet of Mapo Tofu seasoning-no need to buy any other seasonings.
It's a carefully balanced blend of various spices, numbing, spicy, savory, and aromatic.
It also works great for braised eggplant or stir-fried kidney flowers.
Once fragrant, add the tofu.
Just smelling this soft, tender tofu makes my mouth water.
To thicken the sauce, add a bit of starch slurry.
Sprinkle with chopped green onion before serving, and it's ready to eat.
So simple and so good with rice - hurry up and try it!
The video of how to cook mapo tofu