Mapo Tofu

Method

1. 01

   Step 1

   Go to the supermarket and buy a block of braised tofu

   

2. 02

   Step 2

   The tofu must be cut into 2 cm cubes; if they're too big, they won't absorb the flavor well.

   

3. 03

   Step 3

   Bring water to a boil, add a pinch of salt, then add the diced tofu and blanch for two minutes. This removes the beany taste and makes the tofu less likely to crumble.

   

4. 04

   Step 4

   Prepare Pixian Doubanjiang (Sichuan chili bean paste)

   

5. 05

   Step 5

   Mince ginger and garlic, add a suitable amount of peppercorns and 2 dried red chilies.

   

6. 06

   Step 6

   Heat oil in a wok until it reaches 6 % of its maximum temperature. Add fermented bean paste, minced garlic, ginger, peppercorns, and dried red chilies, and stir-fry until fragrant. Add one and a half bowls of water, dark soy sauce, salt, chicken bouillon powder, and pepper powder, and stir well.

   

7. 07

   Step 7

   Add the blanched tofu and simmer over high heat until flavorful.

   

8. 08

   Step 8

   Add the prepared cornstarch slurry, simmer for a few more minutes, then turn off the heat.

   

9. 09

   Step 9

   Serving dish