Mapo Tofu Recipe


1、Video

2、Introduction

Mapo tofu appeared in 1862, and there is a beautiful ancient Chinese legend behind it.

Now spread all over the world, it is the most representative cuisine in Sichuan. It has a variety of flavors. You can add corresponding seasonings according to your preferences to make your favorite taste. It is a famous dish for dinner.

3、Cooking Difficulty

Difficulty(1-10)Time(minuts)tasteSkill
630Spicy flavorStir-fry and boil

4、Ingredients

  1. 1000g Tofu
  2. 1 teaspoon of salt
  3. 50g Cooking oil
  4. chopped green onion
  5. minced ginger
  6. minced meat
  7. 1 scoop of cooking wine
  8. dried chilies
  9. Chinese pepper
  10. Doubanjiang
  11. 1 spoon of light soy sauce
  12. half a spoon of dark soy sauce
  13. 1 spoon of oyster sauce
  14. 1 spoon of sugar
  15. half a spoon of five-spice powder
  16. pepper powder
  17. a spoonful of cornstarch

5、How To Make

1、Cut the tofu into pieces, add half a teaspoon of salt, and boil in water for 2 minutes. The purpose is to remove the beany smell.

2、Add cooking oil to the pan, add chopped green onion and minced ginger and stir fry. Add minced meat and stir fry.

3、Add 1 scoop of cooking wine and stir fry. Stir-fry the minced meat until it changes color.

4、Then add some dried chilies, Chinese pepper, chopped green onions, and continue to stir fry.

5、Add a spoonful of Doubanjiang and fry until the color changes. Constantly stir fry, the color turns red.

6、Then add a large bowl of water. Then put in tofu.

7、Add the above seasoning: 1 spoon of light soy sauce, half a spoon of dark soy sauce, 1 spoon of oyster sauce, 1 spoon of sugar, half a spoon of five-spice powder. Add appropriate amount of pepper powder. Then cover the pan and simmer for 5 minutes.

8、Prepare water starch: add a spoonful of cornstarch to half a bowl of water and mix well. Add water starch to mapo tofu.

9、Boil on low heat until the soup is sticky and turn off the heat. Sprinkle with chopped green onion. Mapo tofu is ready.

10、Recommended way to eat: Pour more soup on the rice.

6、Important Tips

1、Boil the tofu in water for 2 minutes to remove the beany taste.

2、In step 6, do not add enough water to avoid boiling dry.

3、In step 8, do not add too much starch.

7、Nutrient Content

ContentPer 100g
Calories89.65 kcal
carbohydrate5.87 g
Fat4.14 g
protein7.37 g
Cellulose0.57 g

8、Matching Food

Pepsi, rice, Noodle

9、Suitable People

PeopleRecommend value(1-10)
High blood sugar7
High blood pressure8
high blood fat8
lose weight6
child9

Recommend value:0-3(Try to avoid eating),4-6(Control eating less),7-8(No effect),9-10(Eat more)

10、Recipe related knowledge

Nutrition of Mapo Tofu

Many people love to eat Mapo Tofu, and the Mapo Tofu recipe I share is simple and you can also make it at home. Not only does it taste delicious, but it is also rich in nutrients. The main ingredients I use are tofu, pork, and peppers. These ingredients provide a lot of protein and trace elements. Children, the elderly, and pregnant women can eat more tofu. It is rich in nutrients, and it is a high-protein food that is easy to digest. I added a lot of seasonings to mapo tofu, tofu absorbs other seasonings easily, so mapo tofu tastes delicious.

You can simmer a little longer while cooking to allow the tofu to absorb more seasoning. If you like to eat vegetables, you can add celery, carrots, greens and other vegetables to it, as well as beef, mutton and other ingredients to make the protein content higher and make the mapo tofu more unique. Eating more tofu has the effect of anti-aging. Tofu also has the effect of lowering blood lipids. It contains very little fat. People who lose weight can also eat more tofu.

Can you eat more mapo tofu?

The mapo tofu I made has a lot of chili because I love spicy food. If you don’t like spicy food, you can omit the chili and replace it with tomato sauce, which can make the taste more unique and delicious. I have also tried adding tomatoes and green vegetables to it, and the mapo tofu has more dietary fiber, which can make its nutrition more balanced. Tofu can be eaten more, which is good for health. But don’t eat too much Mapo tofu, as eating too much can cause inflammation.

I often pour mapo tofu on top of rice and eat it, it tastes very special. I eat mapo tofu 3 times a week, any more is not healthy. Pregnant women should not eat too much mapo tofu. If you like it very much, you can reduce the amount of seasoning. The elderly can eat Mapo tofu 1-2 times a week, because it contains a lot of pepper, which is irritating to the stomach. The digestive function of the elderly will be weakened a lot, so you can’t eat too much Mapo tofu. Children should not eat too much, I recommend eating Mapo Tofu 2-3 times a week. If you have digestive diseases, such as gastritis, do not eat Mapo tofu at this time. It contains a lot of chili, which can cause a lot of irritation to the stomach and affect your recovery.

If you have kidney disease, don’t eat Mapo tofu. The digestion of tofu will produce a lot of amino acids. During the treatment of kidney disease, you should consume as little protein as possible. Diabetic patients should also not eat Mapo tofu, because sugar is added to it, which will increase blood sugar.

Tips for Making Mapo Tofu

Don’t make too many mapo tofu at one time, if you can’t finish it and store it in the refrigerator, it will go bad easily, no more than 24 hours. Be sure to heat it well before eating, because it contains a lot of protein, and it is easy to spoil when encountering bacteria.

11、Recipe

Mapo Tofu Recipe
Mapo tofu appeared in 1862, and there is a beautiful ancient Chinese legend behind it.
Now spread all over the world, it is the most representative cuisine in Sichuan. It has a variety of flavors. You can add corresponding seasonings according to your preferences to make your favorite taste. It is a famous dish for dinner.
Ingredients
  
  • 1000 g Tofu
  • 1 teaspoon salt
  • 50 g Cooking oil
  • chopped green onion
  • minced ginger
  • minced meat
  • 1 scoop cooking wine
  • dried chilies
  • Chinese pepper
  • Doubanjiang
  • 1 spoon light soy sauce
  • 0.5 spoon dark soy sauce
  • 1 spoon oyster sauce
  • 1 spoon of sugar
  • half a spoon of five-spice powder
  • pepper powder
  • a spoonful of cornstarch
Instructions
 
  • Cut the tofu into pieces, add half a teaspoon of salt, and boil in water for 2 minutes. The purpose is to remove the beany smell.
  • Add cooking oil to the pan, add chopped green onion and minced ginger and stir fry. Add minced meat and stir fry.
  • Add 1 scoop of cooking wine and stir fry. Stir-fry the minced meat until it changes color.
  • Then add some dried chilies, Chinese pepper, chopped green onions, and continue to stir fry.
  • Add a spoonful of Doubanjiang and fry until the color changes. Constantly stir fry, the color turns red.
  • Then add a large bowl of water. Then put in tofu.
  • Add the above seasoning: 1 spoon of light soy sauce, half a spoon of dark soy sauce, 1 spoon of oyster sauce, 1 spoon of sugar, half a spoon of five-spice powder. Add appropriate amount of pepper powder. Then cover the pan and simmer for 5 minutes.
  • Prepare water starch: add a spoonful of cornstarch to half a bowl of water and mix well. Add water starch to mapo tofu.
  • Boil on low heat until the soup is sticky and turn off the heat. Sprinkle with chopped green onion. Mapo tofu is ready.
  • Recommended way to eat: Pour more soup on the rice.
Notes
1、Boil the tofu in water for 2 minutes to remove the beany taste.
2、In step 6, do not add enough water to avoid boiling dry.
3、In step 8, do not add too much starch.
 
Cooking Difficulty
Difficulty(1-10) Time(minuts) taste Skill
6 30 Spicy flavor Stir-fry and boil
 
Nutrient Content
Content Per 100g
Calories 89.65 kcal
carbohydrate 5.87 g
Fat 4.14 g
protein 7.37 g
Cellulose 0.57 g
 
Matching Food
Pepsi, rice, Noodle
 
Suitable People
People Recommend value(1-10)
High blood sugar 7
High blood pressure 8
high blood fat 8
lose weight 6
child 9
Recommend value:0-3(Try to avoid eating),4-6(Control eating less),7-8(No effect),9-10(Eat more)
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