Quick Mapo Tofu
Mapo Tofu is a popular Sichuan dish with a deep red and bright appearance, complemented by red, white, and green colors. The tofu remains intact without breaking, offering flavors of numbing, spicy, hot, tender, crispy, fragrant, and fresh, highlighting the 'mala' (numbing and spicy) characteristic of Sichuan cuisine. Today, using McCormick Mapo Tofu seasoning, we made a quick version of Mapo Tofu. My husband said it tasted like restaurant-quality.
Ingredients
Steps
Prepare the ingredients
Pour the Mapo Tofu seasoning into a bowl, mix with water, and set aside
Cut the tofu into 2cm cubes, blanch to remove the beany taste, then drain and set aside
Mince the lean meat, marinate with cooking wine, light soy sauce, tenderizer, and black pepper powder. Heat a wok, add 30g of cooking oil, heat until 50% hot, then stir-fry the minced meat until fragrant
Add the Mapo Tofu seasoning mixture and blanched tofu. For a stronger taste, add some chili powder and Sichuan pepper powder
Simmer for 4-5 minutes on low heat, gently stirring the bottom to evenly color the tofu. Then turn up the heat to reduce the sauce
Serve and garnish with garlic leaves (today I used green onions as a substitute). Mix with rice—numbing, spicy, hot, tender, crispy, fragrant, and fresh. A real rice killer!