Mapo Tofu, a Sichuan dish, is popular with the public because of its spicy and delicious flavor. However, the practices in different places are almost the same, but the changes are inseparable from the origin of Mapo Tofu!


500g tofu
Proper amount of edible oil
1g refined salt
1g chicken essence
2 teaspoons water
Proper amount of water starch
60g refined meat
Half a green onion
A small piece of fresh ginger
3 cloves of garlic
A handful of garlic sprouts
Proper amount of Pixian bean paste
4 dried peppers
A little pepper oil


Step 1
Get the main and side ingredients ready. Chop the refined meat into minced meat, and remove the seeds of the dried chillies.

Step 2
Cut tofu into nearly 1.5cm cubes

Step 3
Bring the tofu to a boil for two minutes. Remove and set aside

Step 4
Heat the oil with a frying spoon, pour in Pixian Douban sauce, stir fry the "red oil", then fry the minced meat until done. Stir fry the onion, ginger and garlic until fragrant. Add 2 teaspoons of water and bring to a boil

Step 5
Stir fry the bean curd in the flavored soup, add a little pepper oil, stir fry with 1 gram of refined salt, stir fry with 1 gram of chicken essence and garlic sprouts... Finally, pour in the lake powder to collect the juice, stir fry for several times, and put it out of the pot and put it on the plateā€œ Note "Pixian Douban sauce is salty. Add 1 gram of refined salt, depending on your taste..