Ma Po Tofu Recipe

AuthorChinaChefs
RatingDifficultyBeginner

Tofu is nutritious and widely used in family cooking.There are many ways to make tofu, with different flavors in the north and south. The flavor is light and rich, and also can be used for cold mixing, cooking and soup.
Today, making Sichuan-style tofu is also the most common practice, that is "ma po tofu", which is also a typical Sichuan cuisine.
Features: bright red color, aromatic smell, hot and spicy, tender taste, rich taste, appetizers.

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ma po tofu
Yields1 Serving
Prep Time5 minsCook Time6 minsTotal Time11 mins
 40 g Beff
 50 g Beff
Supplementary
 30 g garlic
 1 g Pepper powder
 15 g soy sauce
 30 g Bean paste
 20 g Lobster sauce
 2 g salt
 2 g Chicken powder
 10 g Yellow rice wine
 20 g garlic
 300 ml broth
 Water starch
 30 g Peanut oil
1

First cut the tofu into 2 cm square cubes

2

Put a little salt in clear water

3

Put the tofu in the water

4

Soak for 15 minutes

5

set aside

6

Heat up the frying ladle with peanut oil and stir fry the minced meat.

7

After the color of the minced meat into the pixian bean paste stir fry

Tips
9

1. After dicing tofu, it is better not to use boiling water, but only light salt water to soak it. The tofu made in that way will be smooth and tender.

10

2. tofu to buy a little more tender, this dish is not suitable for old tofu production, too tender is not good, soft and hard moderate just good, burn out ma po tofu, to be tender and not broken to the most authentic.
My experience is that you can buy south tofu in Beijing, but AGAR tofu is too tender and north tofu is too old, so south tofu is the best way to make mapo tofu.

11

3. in the north to make mapo tofu, not too hot, with 30 grams of bean paste on the line, and sichuan chefs in the production, a kilo of tofu to use 50 grams of bean paste, I feel too hot, so slightly reduced, the taste is very appropriate.

CategoryCuisineCooking Method

Ingredients

 40 g Beff
 50 g Beff
Supplementary
 30 g garlic
 1 g Pepper powder
 15 g soy sauce
 30 g Bean paste
 20 g Lobster sauce
 2 g salt
 2 g Chicken powder
 10 g Yellow rice wine
 20 g garlic
 300 ml broth
 Water starch
 30 g Peanut oil

Directions

1

First cut the tofu into 2 cm square cubes

2

Put a little salt in clear water

3

Put the tofu in the water

4

Soak for 15 minutes

5

set aside

6

Heat up the frying ladle with peanut oil and stir fry the minced meat.

7

After the color of the minced meat into the pixian bean paste stir fry

Tips
9

1. After dicing tofu, it is better not to use boiling water, but only light salt water to soak it. The tofu made in that way will be smooth and tender.

10

2. tofu to buy a little more tender, this dish is not suitable for old tofu production, too tender is not good, soft and hard moderate just good, burn out ma po tofu, to be tender and not broken to the most authentic.
My experience is that you can buy south tofu in Beijing, but AGAR tofu is too tender and north tofu is too old, so south tofu is the best way to make mapo tofu.

11

3. in the north to make mapo tofu, not too hot, with 30 grams of bean paste on the line, and sichuan chefs in the production, a kilo of tofu to use 50 grams of bean paste, I feel too hot, so slightly reduced, the taste is very appropriate.

Ma Po Tofu Recipe

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