How to make mapo tofu

Mapo doufu ¤œ is a classic Sichuan dish ¤œ, which is made as follows:

Prepare the materials. Select tender tofu and cut into small pieces. Prepare minced meat (either pork or beef), finely chop ginger ¤œ and garlic, and chop scallions. Chop the bean paste ¤œ and chilli ¤œ ready.

Blanch tofu. Place the tofu in boiling water, add a little salt and blanch for about 2 minutes to remove the beany taste.

Stir-fried minced meat. Add oil in the wok. Add minced meat and stir until it changes color. Add ginger and garlic and stir until fragrant.

Stir-fried broad bean paste. Add the bean paste and chili powder, and saute over low heat until the red oil and flavor are released.

Season to taste. Add appropriate amount of light soy sauce ¤œ, dark soy sauce ¤œ, cooking wine ¤œ, sugar ¤œ to taste.

Add the tofu. Add the blanched tofu to the pot and stir gently to coat the tofu evenly with the seasoning.

Thicken with water. Thicken the sauce with water starch ¤œ and coat the tofu.

Remove from the pot. Finally sprinkle pepper, green onion, can be served.