Ingredients

Raw materials: 300g tofu, 100g pork stuffing, 1 green onion, 1 small piece of ginger, 6 cloves of garlic, 1 tbsp peppercorns, cornstarch, 2 dried chili peppers

Seasoning: 30g cooking oil, 1 tbsp sesame oil, 1/2 tbsp soy sauce, 1 tbsp soy sauce, 2 tbsp white sugar

Directions

1: Dice the tofu, and finely chop the scallions, ginger, garlic and dried chili pepper.　

2: Heat oil in a wok and sauté the minced scallions, ginger, garlic, chili and bean paste.

3, add water, boil, add tofu, soy sauce, sugar and cook for 3 minutes.

4, then thicken with water starch and put into a plate.　　

5, hot sesame oil, popping pepper, pepper oil can be drizzled on the tofu.

Ma Po Tofu (Pinyin: má pó dòu fǔ; English: sauteed tofu in hot and spicy sauce), is one of the traditional dishes in Sichuan Province, belongs to the Sichuan cuisine, the main ingredient: tofu, auxiliary ingredients: garlic cloves, beef froth (other meats can be), seasoning: bean petals, chili pepper and pepper noodles, soy sauce, etc., numbness comes from the peppercorns, spiciness comes from the Chili noodles, this dish into a dish hemp, spicy, fresh, fragrant, hot, Cui, tender, crispy, will be the characteristics of the Sichuan cuisine spicy flavor type show the most, now, Ma Po Tofu across the ocean, in the United States, Canada, Britain, France, Vietnam, Singapore, Malaysia, Japan, Australia and other countries to settle down, from a taste of home cooking and a leap onto the hall of elegance, into the international famous dishes.

Ma Po Tofu was first created in the first year of the Tongzhi reign of the Qing Dynasty (1862), in Chengdu, by the Wanfu Bridge, there was a store originally named "Chen Xingsheng Restaurant". The owner, Chen Chunfu (Chen Senfu), died early, and the small restaurant was run by the owner's wife, who was known as "Chen Ma-po" (陈麻婆), because of her slightly numb face. In those days, Wanfu Bridge was a bridge across the Fu River, where hard laborers often rested and took a break. Those who patronized the restaurant were mainly footmen who picked oil. Chen has a set of unique cooking skills for cooking tofu, cooking tofu color and flavor, extraordinary, loved by the people, she created the roasted tofu, known as "Chen Ma Po tofu", the food store later also named "Chen Ma Po tofu store".

The history of Ma Po Chen's creation of Ma Po Tofu is described in Jin Cheng Zh Zh Zhi Zi (锦城竹枝词), and Furong Shuo Ji Lu (芙蓉話旧錄), among other books. According to the "Chengdu Overview", Chen Ma Po Tofu was famous in Chengdu in the late Qing Dynasty.