Mapo Tofu, with bright red color, spicy taste and tender fragrance, is a famous product of Sichuan cuisine. I believe no one knows it.


1 piece of tofu
Proper amount of oil
1 teaspoon salt
10 g Zanthoxylum bungeanum
5g pepper powder
10g ginger, garlic and scallion
Half a spoonful of sugar
A little old-fashioned
1 teaspoon starch
2 spoonful Pixian Douban


Step 1
Cut tofu into small pieces about one centimeter

Step 2
Heat the right amount of water, add a small amount of salt, put in the tofu to remove the beany smell. When the water is slightly boiling, gently pick up the tofu and drain the water.

Step 3
Heat some oil in the pan, cool to 60% heat, add 2 spoonfuls of bean paste and stir in red oil.

Step 4
Add green onion, ginger, garlic, pepper, stir fry until fragrant, a little soy sauce, pepper, two bowls of water, simmer for five minutes

Step 5
Put in the tofu, boil over high heat, turn to low heat, cover and simmer for about seven or eight minutes, then simmer slowly

Step 6
Take half a teaspoon of sugar to make the tofu fresh. The tofu is easy to break. Gently push the spoon a few times, and finally pour in starch water to thicken it (the ratio is one teaspoon of starch, two teaspoons of water)

Step 7
Can be out of the pot, plate, sprinkle with a spoonful of pepper powder, appropriate amount of onion.