Hot Pot Base Mapo Tofu

Prepare the ingredients. Choose the tofu you like, whether it's firm tofu, soft tofu, chewy tofu, or silken tofu, and cut it into small cubes. Use a small piece of hot pot base and mince half a stalk of garlic chives.

Boil the tofu in cold water. Once it boils again, remove the tofu and set aside. This removes the beany taste. Add some salt to flavor the tofu.

Heat the pan and add oil. Once the oil is hot, turn to low heat and stir-fry the hot pot base, stirring constantly to avoid burning.

After the base melts, add about half a small bowl of water.

Then add the blanched tofu, bring to a boil on high heat, then reduce to low heat.

Cover and simmer on low heat for a while to let the flavors soak in.

If you like thick soup, mix a small spoon of starch with a spoon of water to make a slurry.

Once the starch is completely dissolved, it's ready.

Pour the slurry into the pan and stir-fry on high heat for a while. Then add the minced garlic chives and stir-fry until the soup thickens.

It's ready!

Duang~ duang~ duang~