250 grams of tofu, 30 grams of soybean paste, 1 small handful of green garlic or garlic cloves, 1 small piece of ginger, 5 grams of soy sauce, 2 grams of chili powder, a little water starch, a little pepper powder.

Practice:

1, tofu cut blocks, water boiling, sprinkle a little salt, under the tofu block cooking 1 ~ 2 minutes out.

2, bean paste chopped, green garlic cut into pieces, ginger minced.

3, the oil is hot, pour into the bean paste stir fry, add ginger, chili powder.

4, add water to boil, pour into the tofu block, soy sauce, salt, green garlic segments stir-fried.

5, water starch thickening can be out of the pot, served and sprinkled with pepper.

Unlike the traditional ma po tofu, my family does not put meat foam, so I had to call it "spicy tofu", but the flavor of all the people who have eaten it tethered to the heart. Until now, whenever we have guests at home for dinner, or when we go home, this is the dish that is always on the table. I've been eating it since I was a kid, and I never get tired of it. The more ordinary, the more classic.

No one has ever thought about whether it is authentic or not, the flavor is good, it is enough. Such an ordinary dish, but so everlasting, the charm is self-evident.