It’s said that eating tofu is healthy, but it also depends on how you eat it. You can fry tofu again, and then wrap it in soup. It’s delicious, but after all, frying is not the healthiest way to eat. It’s healthier not to fry. In addition to home cooked cabbage stewed tofu, the most common is Mapo Tofu. See a lot of Mapo Tofu online, some are very homely, not to mention the practice of authentic Sichuan cuisine. Before, I always thought Mapo Tofu was a vegetarian dish. Later, I learned that the authentic one should be meat. Recently, I learned Mapo Tofu from my wife in Sichuan. It’s absolutely authentic. Soup is very tasty, a bowl of rice is absolutely not enough to eat. Tofu is very tender. It’s best to use a spoon to mix the soup with rice. It’s so fragrant!


500 g Bean curd
75g minced beef
2 tbsp bean paste
15g dried pepper
2 Chive
2 cloves of garlic
1 teaspoon pepper powder
1 teaspoon chili powder
A little old-fashioned
1 tsp sugar
appropriate amount Edible oil
A little salt


Step 1
The main raw materials of Mapo Tofu are tofu and beef. Marinate the minced beef with cooking wine and cut the tofu into cubes.

Step 2
In a hot oil pan, add bean paste, part of onion, chopped garlic, dried pepper, and saute until fragrant.

Step 3
Stir fry minced beef until medium rare

Step 4
Add boiling water, sugar, salt, chili powder and soy sauce to taste

Step 5
Carefully put in the tofu and cook it over high heat

Step 6
Cook until there is not much juice left. Thicken the pan, shake the pan and collect the juice

Step 7
Sprinkle Chinese prickly ash powder, serve in a pan and sprinkle with scallion.