Mapo Tofu
Mapo Tofu is a classic traditional Sichuan dish loved by many, but it's hard to replicate the restaurant flavor at home because you might miss a few key steps. Today, Ten-Day Cuisine will teach you how to make Mapo Tofu at home that tastes even better than the restaurant version.
Ingredients
Steps
Cut the tofu into thick slices, then into strips, and finally into small cubes. Cut from the back to the front to prevent the tofu from sticking to the knife.
Blanch the tofu in boiling water with a spoon of salt.
Blanch the tofu in boiling water with a spoon of salt.
Pour the tofu and its water into a bowl. This step prevents the tofu from sticking and keeps it warm, allowing it to cook through quickly. This is the key to delicious tofu.
Cut a stalk of garlic chives into small "horse ear" shapes.
Prepare a small piece of beef, remove the tendons, cut into small pieces, and then mince. It doesn't need to be as fine as ground meat.
Take a plate and add two spoons of doubanjiang and one spoon of fermented black beans.
Heat oil and add the minced beef.
Add a little cooking wine.
Add a pinch of salt for base flavor.
Stir-fry the beef on low heat until crispy, then set aside.
Without washing the pan, add a little more oil.
Add doubanjiang and fermented black beans, stir-fry until fragrant and the oil turns red.
Add a spoon of chili powder to increase spiciness and enhance the red color.
Add a small bowl of water.
Drain the tofu and add it to the pan, ensuring the water fully covers the tofu.
Add a spoon of MSG.
Add a spoon of chicken bouillon.
Add a spoon of light soy sauce. Simmer on medium heat for five minutes to let the tofu absorb the flavors.
When only 1/3 of the water remains, add the crispy beef. This is the key to the beef's crispiness and aroma.
Begin the first thickening step to coat the tofu with the sauce.
Add the garlic chives and gently stir with a spoon.
Perform the second and third thickening steps for a thicker consistency.
Reduce the sauce on high heat until the oil shines, then plate.
Use a deep dish for plating to keep the dish warm. Sprinkle with Sichuan pepper powder before serving.