Mapo Tofu That Costs Only Four Yuan

Prepare a box of silken tofu. Compared to firm tofu or northern tofu, silken tofu does not have the unpleasant beany smell.

Cut the tofu into cubes. Bring a pot of water to a boil, add the tofu and a spoonful of salt. Adding salt not only removes any unwanted taste but also makes the delicate silken tofu less prone to breaking.

Prepare the seasonings: Minced garlic, water-starch mixture, and a mix of chopped fermented black beans, broad bean paste, and chopped chili sauce.

Heat oil in a pan, sauté the minced garlic until fragrant.

Add the fermented black beans, broad bean paste, and chopped chili sauce, stir-fry until fragrant and the red oil comes out.

Add water and the tofu. Season with light soy sauce, dark soy sauce for color, sugar to enhance flavor and balance the spiciness, and a little salt or none, depending on personal taste.

Turn to low heat and thicken the sauce for the first time.

After thickening, cook on high heat for one minute, then turn to low heat and thicken the sauce a second time.

Turn to high heat again for one minute, then to low heat and thicken the sauce a third time. Sprinkle with Sichuan pepper powder, drizzle a little oil, and serve.

Since I'm serving it over rice, I sprinkled the Sichuan pepper powder in the pan. If plating, you can sprinkle it after plating.