Eggplant-flavored Mapo Tofu, smooth and tender

Ingredients

• Tofu 3 pieces
• Onions One
• Lean minced pork 30g
• Garlic A few cloves
• Doubanjiang Two spoons
• Tomatoes One
• Starch Two spoons
• Soy sauce A spoonful
• Salt Appropriate amount
• Shiitake mushroom One
• Oyster sauce A spoonful
• Dark soy sauce 1/5 spoon
• Rapeseed oil Appropriate amount
• White sesame seeds A spoonful
• Pepper powder A spoonful
• Clear water A bowl

Steps

1. Three pieces of soft tofu and one green onion

2. White sesame seeds, pepper powder

3. Doubanjiang

4. Mix light soy sauce, dark soy sauce, oyster sauce, starch and water into a sauce

5. Mushrooms, tomatoes, lean meat, garlic

6. Cut the tofu into small pieces

7. Onions, green onions

8. Cut tomatoes into small cubes

9. Dice the mushrooms, marinate the minced lean meat with cooking wine and salt, and mince the garlic

10. Heat oil in hot pan with flat fragrant bean paste

11. Pour in minced meat

12. Pour in minced garlic

13. Pour in tomatoes

14. Tomatoes are added for seasoning, so the tomatoes must be fried to form tomato soup

15. Pour in diced mushrooms and stir-fry evenly

16. Add a bowl of water and cook over high heat for 3 minutes to make the soup spicy, sour and fragrant

17. Pour in the tofu and simmer for 3 minutes, adding salt halfway

18. Add sauce to thicken

19. Pour in white sesame seeds and pepper powder, stir-fry quickly and evenly

20. Ceasefire

21. Place on a plate and sprinkle with chopped green onion

Tips

1. Although Mapo Tofu is very simple, if you want to make it delicious and beautiful, you should also pay attention to the following points:
2. 1. Doubanjiang is a bit salty, so use less salt than usual for cooking
3. 2. Add a little dark soy sauce to enhance the color (if you use a lot of red oil bean paste, you don’t need to use dark soy sauce)
4. 3. Thickening (important)