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Mapo Tofu 麻婆豆腐

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The BEST Mapo Tofu 麻婆豆腐 recipe ever!

So flavorful, spicy and SO delicious. Try this recipe for dinner tonight | cookingfollowme.com

Mapo Tofu 麻婆豆腐

This fiery Sichuan classic Mapo Tofu 麻婆豆腐 is named for the pockmarked (po) wife (ma) who supposedly invented it at her husband’s restaurant. I’ve made a version of it for years.

Mapo Tofu 麻婆豆腐, this is definitely one of the favorite Chinese food of most people, and I love it so much!

While making this Chinese food, the tofu and the meat should be integrated with each other. The tofu is smooth and the shape is complete, and the meat should have a distinct and firm crust. Hemp, spicy, color, fragrant, hot, crisp, integrated is the legendary Chinese food – delicious Mapo Mapo Tofu 麻婆豆腐, which makes everyone mouth watering.

And this Mapo Tofu 麻婆豆腐 is one of the four Chinese cuisines representing Sichuan cuisine. The main ingredients are tofu, minced beef or minced pork, chili, and pepper. Among them, the taste of hemp is from pepper, and the taste of spicy is from pepper. This dish highlights the characteristics of Sichuan food “spicy”.

I want to share you a super simple recipe, this Mapo Tofu 麻婆豆腐 can be comparable to the level of Chinese restaurants!

Besides, try my other Tofu recipes here

Ingredients

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Mapo Tofu 麻婆豆腐
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Mapo Tofu 麻婆豆腐

Recipe by DanielCourse: main courseCuisine: Chinese cuisine
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes

Ingredients

  • 400g tofu (hard bean curd)

  • 50g beef （lean:fat ratio is 7:3）

  • Seasoning

  • 15g ginger

  • 10g dried chili

  • 5g pepper

  • Bean paste

  • Garlic sprout

  • Potato Starch mixed water

Directions

  • Remove the skin from the tofu, cut into small pieces, put them in boiling water (put a little salt in the water), add few oil, stew for five minutes, and serve the tofu aside.
  • Put the oil in the pot, add 10g dried chili, 5g pepper, fry for 15 seconds, take all ingredients from the pot and chop.
  • pan-fry ginger into golden yellow, and beef ground meat and stir-fry.
  • In the pot, add the bean paste and the tofu. Pour the amount of water (not too much water to drown the tofu, it will be boiled into soup), stew for 5 minutes.
  • Add a teaspoon of sugar and two tablespoons of rice wine.
  • Thickening with mixture of potato starch and water usually divided into 2 times, the second concentration is higher than the first time.
  • Add garlic sprout.

Recipe Video

Notes

  • boiled water plus a teaspoon of salt, the protein will coagulate when it is encountered, the tofu is not easy to break when cooked, and the bean flavor can be removed.
  • Beef selection of fat: lean part is 3:7 ratio
  • Stir-fried beef to crispy, you must have patience.
  • When stewing tofu, only the pot can be shaken, and the spatula can only be pushed back and forth.
  • The secret of thickening is to fall down the side of the pot and shake the pot. The thickening needs to be divided twice, and the second concentration is higher than the first time.
  • Before Mapo Tofu (麻婆豆腐) is ready to serve, you can add red oil to the side of the pot, turn to high heat, and wait for the oil to float up (the red oil will be brighter)

DID YOU MAKE THIS Mapo Tofu?

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