To make Mapo tofu, you can use both bean paste and Chili sauce. Bean paste is absolutely necessary. Bean paste is the soul of Sichuan cuisine seasoning.

Mapo tofu material:

Ingredients: 300g of tofu, 0/00g of beef stuffing 1 tree, shallot 1 small piece, 6 cloves of garlic, 1 tablespoon of pepper/kloc-0, proper amount of starch and 2 dried peppers.

Seasoning: 30g of edible oil, sesame oil 1 tbsp, soy sauce 1 2 tbsp, bean paste1tbsp, and 2 tbsp of sugar.

Mapo tofu practice:

1. Dice tofu, and finely chop shallots, ginger, garlic and dried peppers for later use.

2. Heat the oil in the pan, stir-fry minced chives, minced ginger, minced garlic, minced dried peppers and bean paste, then add beef stuffing and stir-fry until cooked, add appropriate amount of water, add diced tofu, soy sauce and white sugar to boil for 3 minutes, thicken with water starch, and serve on a plate.

3. Heat sesame oil, saute pepper, and pour pepper oil on tofu.