I used lactone tofu to make Mapo Tofu. It’s smooth and tender. It’s very delicious. This time, it’s made of tofu from Northeast China. The effect is also very good. It’s a delicious dish that suffers from the disaster. Simple, it’s worth a try.


1g tofu
100g pork fillet
2 tbsp oil
4 g salt
2 g Sugar
1 teaspoon chicken essence
2 tbsp Pixian bean paste
1 tbsp cooking wine
1 tbsp soy sauce
Appropriate amount of onion, ginger and garlic
Proper amount of water starch
Right amount of Zanthoxylum powder


Step 1
Cut the tofu into pieces

Step 2
Minced tenderloin, onion, ginger and garlic

Step 3
Boil water in a pan, add tofu, bring to a boil again, remove and drain water

Step 4
Cool the oil in a hot pan, stir fry shallot, ginger and garlic, add minced meat and stir fry to change color

Step 5
Pull the minced meat aside, put in Pixian bean paste and stir fry over low heat

Step 6
Stir fry the red oil and add the cooking wine

Step 7
Add proper amount of soy sauce to improve color and taste

Step 8
Add some water and bring to a boil

Step 9
Put in the drained tofu

Step 10
Cook for 2 minutes

Step 11
Add a little salt, sugar and chicken essence to taste

Step 12
Pour in the starch and thicken

Step 13
Boil the sauce to gelatinize, the soup is thick, then turn off the fire

Step 14
Take out the pot and put it on the plate

Step 15
Sprinkle proper amount of ripe pepper and serve