Because of this dish, we ate 1 large bowl of rice, and the tofu is so fragrant when made like this, and the method is also simple.
When talking about tofu, many people might first think ofMapo TofuMapo Tofu is characterized by its 'numbing and spicy' unique flavor, which is fragrant and smooth, and is deeply loved by many foodies. In 2018, Mapo Tofu was named one of 'China's Top 10 Classic Sichuan Dishes'.
However, many netizens said: Although Mapo Tofu is delicious, it requires careful ingredients, and if you make it at home without Sichuan peppercorns and chili peppers, you can't make that taste.
Today, let's share a simple and delicious home tofu recipe. It doesn't have the rich numbing and spicy flavor of Mapo Tofu, but it's fragrant and delicious, especially the soup, which is great for soaking rice – even picky eaters will finish a whole bowl.
1Cut two blocks of tofu into small pieces, put them into boiling water, add a little salt, and blanch for 2 minutes. This way, the tofu will absorb a little salt flavor and also remove the bean flavor. After blanching, drain and dry the tofu;
2Cut the tomatoes into pieces;
3Heat up a pan and add a suitable amount of oil. Pour in the meat slurry and quickly stir-fry until the meat slurry turns color. Add scallions and ginger to release their aroma;
4Add two tablespoons of Lao Gan Ma chili oil and stir-fry until the red oil comes out. Add tomatoes and stir-fry to release the tomato juice;
5Then add the tofu blocks and gently stir-fry them slowly, preventing the tofu from breaking;
6Add a suitable amount of water, exceeding the surface of the tofu, a suitable amount of salt, and simmer over medium heat for 5 minutes to let the tofu absorb the flavor. Add a little white sugar to enhance the flavor;
7Use thin water starch to thicken the sauce, stir-fry over high heat (leave some soup, don't make it too dry), sprinkle with chopped coriander or green onions to finish.
