Ingredients

Adjust Servings:

	600 grams Spring roll wrappers
	100 grams Cinnamon stick
	1 teaspoon Minced
	1 tablespoon
	1 tablespoon Chinese black vinegar
	1/2 teaspoon
	2 tablespoons Chili paste Doubanjiang
	4 Green peas Crushed
	2 tablespoons
	2 teaspoons
	1 teaspoon Shaoxing rice wine
	1 teaspoon
	2 cups Ginger
	1/2 teaspoon
	3 tablespoons Beef broth
	1 stalk Chopped

Nutritional information

501

Calories

21 g

Total Carbohydrate

35 g

Total Fat

22 g

Protein

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Mapo Tofu – The Authentic Chinese Mapo Tofu Recipe

Name: Mapo Tofu – The Authentic Chinese Mapo Tofu Recipe
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: Spring roll wrappers: 600 grams; Cinnamon stick: 100 grams; : 1 teaspoon; : 1 tablespoon; Chinese black vinegar: 1 tablespoon; : 1/2 teaspoon; Chili paste: 2 tablespoons; Green peas: 4; : 2 tablespoons; : 2 teaspoons; : 1 teaspoon; : 1 teaspoon; Ginger: 2 cups; : 1/2 teaspoon; Beef broth: 3 tablespoons; : 1 stalk

Features:

Cuisine:

Chinese

If you are going to cook this for the firs time, you might need to adjust the spiciness level

30 minutes
Serves 2
Easy

Ingredients

600 grams Spring roll wrappers
100 grams Cinnamon stick
1 teaspoon
Minced
1 tablespoon
1 tablespoon Chinese black vinegar
1/2 teaspoon
2 tablespoons Chili paste
Doubanjiang
4 Green peas
Crushed
2 tablespoons
2 teaspoons
1 teaspoon
Shaoxing rice wine
1 teaspoon
2 cups Ginger
1/2 teaspoon
3 tablespoons Beef broth
1 stalk
Chopped

Directions

This recipe is the right choice for you who love spicy food. With the balance of tender tofu and crisp pork, one bowl of white steamed rice is not enough.

Steps

1 Done	Start with cut the tofu into small cubes, around 2 - 2.5 cm. Transfer them into a pot filled with water. Add a pinch of salt and bring the water to a boil then simmer for 2 minutes. Drain and put aside.
2 Done	Heat 2 tablespoons of vegetable oil in a frying pan or a wok over medium high heat. Add minced ginger and leave them to sizzle for a while. Add the minced meat and rice wine, stir fry until crisp.
3 Done	Add another 1 tablespoon of vegetable oil, Sichuan chili bean paste, fermented black beans, chili powder and crushed garlic. Stir fry until fragrant and turns red.
4 Done	Pour in the water, add light soy sauce and sugar. Bring to a boil.
5 Done	Gently add in the tofu and lower the heat to simmer for 8-10 minutes, let the tofu absorb the flavors and reduce the sauce.
6 Done	During the simmering, mix 2 tablespoons of corn starch with 3 tablespoons of water. Stir well. Pour half of the mixture to the simmering pan or wok. Stir and leave it for 30 seconds. Then add the other half, and stir.
7 Done	Taste and adjust the seasoning if necessary. Once the sauce is thickened, remove from the heat.
8 Done	Sprinkle with Sichuan pepper and chopped green onions. Serve it immediately with steamed rice.