Foreword

Tofu was invented by Liu An, King of Huainan, when he was refining alchemy. It has a history of more than 2,000 years. The best quality among the tofu is the eight-year-old tofu in Shouxian County, Huainan. Gongshan tofu is made from pure soybeans and refined with spring water from Bagong Mountain. The tofu is thin, white, fresh and tender, and is very popular.

I was originally going to cook Mapo tofu, but I found out after work that the meat was still frozen in the refrigerator. Forget it, let’s make a vegetarian version. I used the tofu from Bagongshan for this dish. , I don’t know if it is authentic, haha, but it tastes great!

Ingredients

Main ingredients: 250g tofu;

Accessories: 2 tsp bean paste, appropriate amount of light soy sauce, appropriate amount of ginger, appropriate amount of chopped green onion, appropriate amount of sugar, pepper Appropriate amount of powder, appropriate amount of water or stock, appropriate amount of cooking oil, 2 cloves of garlic

Steamed Mapo Tofu

1

Cut the tofu into small pieces and add water Soak in water for a while to remove the beany smell

2

Heat the pot and pour in oil

3

Put two spoons into the pot Stir-fry the bean paste, onion, ginger and garlic until fragrant

4

Pour in the tofu and stir-fry evenly, then add light soy sauce, add sugar, water or stock, and bring to a boil

5

Stew until the soup is dry, sprinkle with pepper and chopped green onion, take it out and serve on a plate

Tips

1. Tofu Don't stir too much when putting it in the pot, otherwise it will break easily.

2. There is no need to add salt to this dish because the bean paste is already very salty.

3. If you like it spicy, you can add dry red pepper to suit your personal taste.