Mapo Tofu (Reduced Seasoning Version)
Mapo Tofu Reduced Seasoning Version (although not more flavorful than the seasoning-rich version, it's not bad after cutting out so much seasoning, and I personally think it's worth a try)
Ingredients
- Tender tofu 1 box
- Meat Froth 100g
- Minced Ginger 1 gram
- Garlic 4-5 cloves
- Bean Paste 40ml
- Black Bean Sauce 30g
- Garlic Seedling 1 stalk
- Pepper Powder 1/3 teaspoon (split into two)
- Cumin Powder 1/5 teaspoon
- Cornstarch Water 25ml
- Salt 2 teaspoons (divided into two doses)
- Oil 30ml
Instructions
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All ingredients, garlic can be replaced by green onion.
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Cut tofu into 2-3cm pieces
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1 teaspoon of salt in cold water and bring to boil, then remove and drain.
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Prepare the seasoning: 6g minced garlic, minced ginger, 30g minced black beans.
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garlic a chopped (no can be replaced by chopped scallions), bean paste and then chopped more delicate, meat can also be chopped again and then crushed some grain
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Fish out the tofu and control the water.
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Non-stick frying pan under the oil under the minced meat stir fry on medium heat until the grains (at least not a pile), and
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Stir-fry until the beef is lightly browned on the surface (it is also the source of the crispy Ma Po Tofu), directly under the chopped bean paste, black beans, minced ginger and half of the minced garlic.
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Stir fry the red oil.
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Water (to just submerge the tofu height)
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Add tofu, 1 tsp salt.
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Half of the pepper powder, all of the cumin powder
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Bring to a boil over high heat, continue to cook slowly over medium-high heat to allow the tofu to cook into the flavors.
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When the water is still half the height of the tofu, add the starch water twice in a circle like this.
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Turn off the heat when the soup thickens.
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Sprinkle with minced garlic and serve,
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Sprinkle a layer of pepper powder and garlic leaves (chopped green onion) on the plate.
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It's so delicious!
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It's not so heavy and tasty, come and try it!
