Ma po tofu is usually made with southern tofu, which is also known as tender tofu.

Tofu is generally divided into northern tofu and southern tofu, northern tofu is more resistant to cooking, and is not easy to break, the shape will be more complete, while the southern tofu is more tender, easy to break, and easy to taste taste better. Ma po tofu is mainly south of the tofu as the main raw material production, do out of the tofu color, aroma, taste will be more authentic.

South tofu, also known as tender tofu, soft tofu, Ma Po Tofu is a famous Sichuan dish, the use of tender tofu production, is to use south tofu. Chefs usually use southern tofu, while at home there is usually more northern tofu. The northern tofu is cooked for a while and then tastes good. So this is the best type of tofu to use for Mapo Tofu.

Cooking Ma Po Tofu Note

To do this Ma Po Tofu you can choose the spiciness of the chili according to your own preferences, do not like to eat spicy, you can put a little bit of green chili to make, the taste is also quite good.

When doing this Ma Po Tofu, do not use lactone tofu to do, because it is very easy to crumble, even if blanching did not have much effect, lactone tofu is too soft and too tender, not very suitable for Ma Po Tofu. It is best to use gypsum point of the northern bean curd to make, so as to ensure the integrity of the tofu, but also more flavorful and delicious.