Mapo Tofu (麻婆豆腐) Recipe by Dandanyummyfood
Cooking Instructions 15-20 minutes 1 Slice the tofu into 1 cm thick slices, then cut into small cubes. 2 Bring water to a boil with a pinch of salt. Simmer tofu cubes for 1–2 minutes. Drain and set aside. 3 Heat oil in a pan. Sauté garlic, ginger, and some scallions until soft. Add ground meat and cook until browned. Stir in chili powder, Sichuan peppercorns, black pepper, and five spice powder. 4 Add soy sauce, Sichuan spicy paste, and sweet bean sauce. Cook until fragrant. 5 Gently stir in the tofu cubes and coat them with the sauce. 6 Pour in chicken broth or water. Drizzle in chili oil. Simmer for 2–3 minutes. 7 Add the cornstarch slurry. Let it bubble and thicken. Top with the remaining chopped scallions. 8 Serve hot with rice. Enjoy! 1 Slice the tofu into 1 cm thick slices, then cut into small cubes. 1 Slice the tofu into 1 cm thick slices, then cut into small cubes. 2 Bring water to a boil with a pinch of salt. Simmer tofu cubes for 1–2 minutes. Drain and set aside. 2 Bring water to a boil with a pinch of salt. Simmer tofu cubes for 1–2 minutes. Drain and set aside. 3 Heat oil in a pan. Sauté garlic, ginger, and some scallions until soft. Add ground meat and cook until browned. Stir in chili powder, Sichuan peppercorns, black pepper, and five spice powder. 3 Heat oil in a pan. Sauté garlic, ginger, and some scallions until soft. Add ground meat and cook until browned. Stir in chili powder, Sichuan peppercorns, black pepper, and five spice powder. 4 Add soy sauce, Sichuan spicy paste, and sweet bean sauce. Cook until fragrant. 4 Add soy sauce, Sichuan spicy paste, and sweet bean sauce. Cook until fragrant. 5 Gently stir in the tofu cubes and coat them with the sauce. 5 Gently stir in the tofu cubes and coat them with the sauce. 6 Pour in chicken broth or water. Drizzle in chili oil. Simmer for 2–3 minutes. 6 Pour in chicken broth or water. Drizzle in chili oil. Simmer for 2–3 minutes. 7 Add the cornstarch slurry. Let it bubble and thicken. Top with the remaining chopped scallions. 7 Add the cornstarch slurry. Let it bubble and thicken. Top with the remaining chopped scallions. 8 Serve hot with rice. Enjoy! 8 Serve hot with rice. Enjoy! More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Vegetable Pancake 蔬菜煎饼 Sautéed Potatoes Strawberry mango lassi Mexican Flan Napolitano Beef Carpaccio Vegetable Pancake 蔬菜煎饼 Sautéed Potatoes Strawberry mango lassi Mexican Flan Napolitano Beef Carpaccio Green Grapes Mint Cooler Wood Apple / Bael Panna Grapes and Paneer Salad Fresh Fruit Salad (summer salad) Holi ka Thandai! Pineapple Sorbet Vegetable Pancake 蔬菜煎饼 Strawberry mango lassi Tostones Raw Mango - Onion Salad Green Grapes Mint Cooler Wood Apple / Bael Panna Grapes and Paneer Salad Fresh Fruit Salad (summer salad) Holi ka Thandai! Pineapple Sorbet Vegetable Pancake 蔬菜煎饼 Strawberry mango lassi Tostones Raw Mango - Onion Salad