Mapo tofu is named after its creator, a freckle-face woman from Chengdu who lived during the Qing Dynasty. No Sichuan meal is complete without it. The tofu is tender, the minced beef crispy, the scallions fresh. The sauce hits its numb and spicy notes with aplomb.

Ingredients you should prepare

ingredients weight
Togfu 400g
minced beef 50g
Chopped green pepper 30g
Seed powder of Chinese prickly ashC 1g
Chopped fistular onion 5g
Chopped garlic 20g

Spices you need

Soybean paste, Starch, chicken essence, salt, peanut oil


1. Cut the tofu into cubes of 2 cm square.
2. take a clean bowel, and pour some clean water and add one spoon of salt into the bowel.
3. put the chopped tofu into the water.
4.the tofu should be soaked in the salt water for 15 minutes. Then take out from the water. fire. Pour the proper amount of peanut oil and fry the minced beef.
6.add soybean paste and stir-fry after the minced beef change color.
7.then add chopped garlic and stir-fry
8. Stir fry the ingredients and pour into some water.
9.add proper amount of soy sauce.
10.season with salt
11. then put the tofu into the pan and boil it for 3 to 5 minutes.
12.then add a little chicken essence.
13. add starch water into the tofu. Meanwhile, you should shake the side of the pan, with a hand spoon to push the bottom of the pan, so that tofu can not paste. You can dish up when the starch completely gelatinized.
14.spread the Chopped green pepper, Seed powder of Chinese prickly ash, chopped fistular onion.