Mapo Tofu

10 mins
Serves 4
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Directions

  1. 1Start by slightly cutting the tofu.
  2. 2Bake the pepper.
  3. 3Heat oil in a wok or a large pan over medium heat.
  4. 4Add garlic and chili.
  5. 5Add pork (or beef or both) and burn it out properly.
  6. 6Add 6 Juan pepper, douban djang pasta (or gochou djang zaiva or harissa).
  7. 7Mix well and do not forget to salt.
  8. 8You can sweeten it slightly to balance the tastes.
  9. 9Add the silky tofu and the broth and let it simmer for 10 minutes.
  10. 10While it simmers, cut some chives or new glass of onion.
  11. 11Put the chives/onion on the bowl.

Ingredients

  • 1 block silky tofu
  • 1 tablespoon Sichuan pepper
  • 1 tablespoon Doubanjiang
  • 1 L vegetable broth
  • 350 g ground pork
  • 2 garlic cloves
  • 2 cm fresh ginger
  • 1 red chili
  • 5 g salt
  • 5 g sugar
  • oil
  • chives or new onion glass

Equipment

woklarge pan

Tips

  • You can adjust the amount of chili according to your preference for spiciness.
  • The 6 Juan pepper will provide a slight anesthetic side to calm the heat.
  • If you don't eat pork, you can use beef. If you have a sweet tooth, you can use both.