Finished dish photo of Mapo Tofu (Lao Gan Ma Version)

Mapo Tofu (Lao Gan Ma Version)

My husband rarely gets home before 9:30 pm, so our dinner has truly become a midnight diner.

Ingredients

Tofu3 small pieces (300g)
Lao Gan Ma2-3 tablespoons
Minced meat50g
Light soy sauceAppropriate amount (optional)
Sichuan peppercornsAppropriate amount
SugarAppropriate amount (optional)
Cornstarch slurryAppropriate amount
Dried chili peppers10 to countless
Chili powderAppropriate amount
Green onions3 stalks
Garlic3 cloves
Minced gingerA pinch

Steps

1

Prepare all ingredients.

Mapo Tofu (Lao Gan Ma Version) - Step 1
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2

Boil water with a pinch of salt. Blanch the tofu.

Mapo Tofu (Lao Gan Ma Version) - Step 2
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3

Heat oil in a pan, stir-fry minced meat over low heat until it changes color. Add prepared dried chili peppers and Sichuan peppercorns, stir-fry briefly. My family prefers strong flavors, so we use lots of chili and peppercorns. You can use less.

Mapo Tofu (Lao Gan Ma Version) - Step 3
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4

Add Lao Gan Ma and minced garlic, stir-fry until the oil turns red and the garlic is fragrant. You can add a tablespoon of soy sauce and sugar for seasoning, but this is optional since Lao Gan Ma is already quite salty.

Mapo Tofu (Lao Gan Ma Version) - Step 4
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5

Add the cornstarch slurry and tofu, cook until the slurry is almost evaporated. Leave more sauce if you prefer it with rice.

Mapo Tofu (Lao Gan Ma Version) - Step 5
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6

Sprinkle with chili powder and green onions.

Mapo Tofu (Lao Gan Ma Version) - Step 6
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7

Serve with at least two bowls of rice. My husband says it tastes like the version served in Chinese restaurants in Japan.

Mapo Tofu (Lao Gan Ma Version) - Step 7
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