Delicious Mapo Tofu with Lao Gan Ma
As a native Cantonese, I love Sichuan cuisine, especially Mapo Tofu. When eating out, it's often too spicy or the texture isn't right, so I started learning to make it myself. The secret to tasty Mapo Tofu lies in its spicy sauce. I thought of using Lao Gan Ma Spicy Shredded Pork, which has a numbing-spicy flavor suitable for Cantonese tastes, as the main seasoning—a successful first try! I've made it many times without fail, and my family loves the flavor too! Recording this as a memo and sharing it with everyone ♥
Ingredients
Steps
Cut high-quality tofu into cubes.
Boil a pot of water and add the tofu cubes.
Once the water boils, drain the tofu cubes and lightly remove excess water. Set aside.
Mince 2 garlic cloves, cut 1 small red chili into rings, and prepare a small handful of Sichuan peppercorns.
For the minced meat, I also added mushrooms and squid. Season well, mix with starch, stir-fry in hot oil until half-cooked, then set aside.
Heat oil in a pan, then stir-fry Sichuan peppercorns, minced garlic, and chili rings over high heat until fragrant.
Add the half-cooked minced meat, stir a few times, then add 2 large tbsp of Lao Gan Ma Spicy Shredded Pork.
Stir-fry together until aromatic.
Add the tofu cubes.
Gently mix evenly.
Add enough boiling water to almost cover the tofu. Cover and cook over high heat for 6-8 minutes, stirring twice. Monitor water levels and adjust by adding more water or time as needed.
Prepare the sauce: Mix salt, chicken powder, oyster sauce, a pinch of sugar, and a little cold water.
Finally, add starch and mix well. Set aside.
Once the tofu is simmered, evenly pour in the prepared sauce.
Stir well and adjust seasoning if needed. Finally, add scallion sections, stir once more, and serve!
Delicious stir-fry! Eating Mapo Tofu with the AC on is so satisfying! This is a Cantonese-friendly version with rich color, aroma, and flavor ♥