Ingredients for Mapo Tofu Hua: 2 bowls of tofu pudding, green pepper cubes, red pepper cubes, scallion rings, minced garlic, minced ginger, 15 Sichuan peppercorns, oyster sauce (to taste), chicken essence (to taste), salt (to taste), cornstarch (2 tablespoons mixed with a little water), chili oil (4 tablespoons).
Method for Mapo Tofu Hua: Step 1: Heat the pan with cooking oil, add red pepper cubes, Sichuan peppercorns, garlic, and ginger, and stir-fry until fragrant.
Step 2: Add two bowls of water and bring to a boil for 1 minute, then add oyster sauce (to taste), salt (to taste), and chicken essence (to taste). Cook for another minute before adding chili oil (4 tablespoons) and cook for 2 more minutes.
Step 3: Mix 2 tablespoons of cornstarch with a little water and pour into the pan. Bring to a boil for 2-3 minutes, stirring with a spatula.
Step 4: Pour in the tofu pudding and sprinkle with green pepper cubes.
Step 5: Simmer over medium heat until the tofu absorbs the flavors (do not stir with a spatula to avoid breaking the tofu pudding). Cook for 4.5 minutes.
Step 6: Plate and sprinkle with scallion rings.
Step 7: Ingredients.
Step 8: Seasonings.
Cooking Tips for Mapo Tofu Hua: There are tricks to making delicious dishes, and I have little tips for each of my dishes. You can search for ‘Sichuan Snacks’ to directly view my recipes!
