Mapo Tofu (Silken Tofu Unbroken Version)
I don't like soft tofu because it's neither firm nor tender enough. I prefer silken tofu—so smooth!
Ingredients
Steps
Prepare and cut the ingredients, then set aside.
The minced pork on the side was pre-cooked by me. It can also be eaten with rice daily. For the method, refer to the tips from the previous hot and sour noodles recipe.
Heat oil on low heat, stir-fry doubanjiang, ginger, and garlic at low temperature. Add sugar, chili powder, ground Sichuan pepper, and Sichuan peppercorns after fragrant. Keep the heat low. Then add soy sauce. Add water and bring to a boil (since I'm using silken tofu, I prepared the broth in advance).
Silken tofu easily breaks when handled. At this point, you can cut it into squares with a knife and pour it in all at once—quick, precise, and firm.
At this stage, it's in large chunks. Then gently break it apart with a spatula.
As shown in the picture. Simmer briefly.
Add minced pork, pepper powder, and bird's eye chili.
When almost done, add starch water (the kind dissolved in water—forgot to take a photo) and scallions. Gently push with the back of the spatula.
When the texture becomes thick, scoop it out.
Serve with a bowl of rice! So fragrant—I could eat ten bowls!