Brief Introduction
Mapo Tofu, or “Pockmarked Grandma’s Tofu,” is a famous Sichuan dish with a spicy and numbing flavor. Legend says it was invented in the 19th century by a woman named Chen Mapo, who had a small restaurant in Chengdu. Her tofu dish, made with chili, Sichuan peppercorns, and bean paste, was so delicious that it became a local favorite and eventually spread worldwide.
Home-style
①Cut the tofu into evenly sized small cubes, place them in a pot with cold water, add salt, blanch for 2 minutes, then remove and set aside.
②Heat oil in another pan, add the minced meat and stir-fry until it changes color. Add chopped ginger, scallions, garlic, and chili, along with a spoonful of fermented bean paste, and stir-fry until fragrant. Then, add a spoonful of cooking wine to enhance the aroma.
③Pour in a bowl of boiling water, and season with salt, chicken bouillon, and pepper to taste.
④Add the tofu, bring to a boil, and cook for 5 minutes over high heat. Thicken the sauce with a starch slurry, sprinkle with chopped scallions, and serve.
