Jia Chang Tofu-style Mapo Cellophane Noodles

1. 1

   The tofu: Drain the water from the tofu.

2. 2

   Wrap the tofu in paper towels, put on a plate, and microwave for 3 minutes at 500 W. Tilt the plate with the tofu and a lot of water will come out.

3. 3

   Discard the water.

4. 4

   Cut the tofu in half, and slice about 1.5 cm thick.

5. 5

   Coat the tofu pieces with katakuriko.

6. 6

   You don't have to coat the sides.

7. 7

   Heat a frying pan, add vegetable oil and gently put in the tofu.

8. 8

   When it has browned on one side, flip the pieces over.

9. 9

   Pay fry until golden brown on both sides over a low-medium heat.

10. 10

    If the sides are coated with katakuriko, the pieces may stick together, so pry them apart sometimes...

11. 11

    The Mapo Cellophane Noodles: When one side of the tofu has browned, start cooking the mix following the package instructions.

12. 12

    Bring the cellophane noodles and water to a boil, add the included mapo sauce, add the bean sprouts after 2.5 minutes and cook for another 30 seconds.

13. 13

    Finish: Put the golden brown tofu from Step 4 on serving plates.

14. 14

    Pour the mapo cellophane noodles from Step 5 on top of the tofu.

15. 15

    Done!

No additional tips available.