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Mapo tofu, the authentic way (麻婆豆腐)

Wei @ Red House Spice
  • 20 minutes
  • Serves

INGREDIENTS

100 g

Meat

1 tbsp

Chilli, powder (or to taste)

1 tbsp

Fermented black beans

4 cloves

Garlic

1 tsp

Ginger

2 tbsp

Sichuan chilli bean paste

1

stalk Spring onion

600 g

Tofu, medium firm

2 tbsp

Corn starch

1/2 tsp

Salt

1/2 tsp

Sichuan pepper, freshly ground

2 tbsp

Vegetable oil

1 tsp

Shaoxing rice wine

500 milliliters

Stock or water, unsalted