Delicious! Kids Love This Mapo Doufu

1. 1

   Cut tofu into cubes (1.5 - 2 cm) and submerge in boiling water for about 1 minute.

2. 2

   Drain on a sieve lined with paper towels.

3. 3

   This will drain the excess water from the tofu and prevent crumbling.

4. 4

   Chop the leek, ginger, and garlic finely.

5. 5

   Mix the ingredients well.

6. 6

   Heat oil in a wok, and stir fry the leek, ginger and garlic until aromatic.

7. 7

   When the pan is aromatic, turn up the heat, put in the dobanjiang, and stir-fry.

8. 8

   When everything is well cooked, add the combined ingredients and bring to a boil.

9. 9

   Add the tofu.

10. 10

    When it comes to a boil again, add the katakuriko slurry and stir to thicken the sauce to finish.

11. 11

    For adults, sprinkle sansho pepper before eating.

12. 12

    If you don't have tianmianjian, add oyster sauce.

13. 13

    Refer to, which uses oyster sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.