Mapo Tofu, a traditional Sichuan dish originating in Sichuan, has become one of the household names across China. Among them, choosing which tofu to use to make mapo tofu is a concern for many chefs and diners. Today, let's take a look at the use of old tofu or tender tofu in the production process of mapo tofu.
Before understanding the process of making mapo tofu, we must first understand the difference between the two types of tofu. Old tofu has a tight texture and a firmer taste, and is mostly used for stewing or soup; Tender tofu, on the other hand, has a soft texture and a whiter color, and is often used for stir-frying, frying, or cold dressing.
So, what kind of tofu do you choose to use in the production process of mapo tofu?
In the process of making mapo tofu, it is okay to choose to use tender tofu or old tofu. However, because the soft tofu has a softer texture, a more delicate texture, is easy to absorb the flavor, and does not spread out excessively during cooking, it is more suitable for making mapo tofu. However, if you want to give the mapo tofu a more layered texture, you can also try old tofu.
The steps to make mapo tofu are as follows:
1.Prepare the materials:
Tofu: It is recommended to use tender tofu, but you can also choose to use old tofu, depending on your personal taste.
Minced beef: 200 grams.
Bean paste: 2 tablespoons.
Paprika: 1 tablespoon.
Sichuan pepper powder: 1 tablespoon.
Chopped green onion: to taste.
Minced ginger: to taste.
Minced garlic: to taste.
Cooking oil: to taste.
Water starch: to taste.
2.Steps:
Cut the tofu into small pieces, blanch in boiling water for 2 minutes, remove and set aside.
Put the minced beef in a bowl, add salt, pepper, light soy sauce, cooking wine and cooking oil, stir well, and marinate for 10 minutes.
Heat the pan with cold oil, add the minced beef and fry until it changes color, remove and set aside.
Leave the bottom oil in the pot, add the bean paste, chili powder, peppercorn powder, minced ginger and minced garlic, and stir-fry until fragrant.
Add an appropriate amount of water, bring to a boil, add the tofu cubes, and simmer over low heat for 3 minutes to allow the tofu to fully absorb the soup.
Pour in the stir-fried minced beef and continue to simmer for 3 minutes until the minced beef and tofu are fully combined.
Add salt and chicken essence to taste and stir well.
Finally, hook in an appropriate amount of water starch, cook until the soup is thick, and sprinkle with an appropriate amount of chopped green onions.
In general, in the process of making mapo tofu, it is okay to choose whether to use tender tofu or old tofu. If you prefer tofu with a more delicate texture, you can choose to use tender tofu to make mapo tofu; If you want to give the mapo tofu a more layered texture, you can choose to use old tofu. As long as you master the ratio of heat and seasoning, you can make a delicious mapo tofu.