The practice of home-made vegetarian Mapo tofu is simple and easy to use. I want to eat 2 bowls without meat

Prepare ingredients

Mushrooms cut into small pieces, diced onions, garlic minced, onions, garlic seedlings were cut small. 1 spoonful of starch plus 1 bowl of water, stir well to form starch water.

Add cold water to the pot, add tofu cubes, and add a little salt; Boil until the water boils, cook for another 1 minute, remove and cut into small pieces. Blanching tofu not only removes the fishy smell of beans, but also removes the moisture in tofu, making it easier for tofu to taste and not easy to dissipate.

Heat the oil in a pan, add the onions and shiitake mushrooms and stir fry to soften.

Add minced garlic and shallots and fry until fragrant.

Add 1 tablespoon of bean paste and 1 teaspoon of chili powder to fry the red oil.

Add 1 bowl of water and bring to a boil.

Add tofu cubes and stir-fry gently.

Cook for 2-3 minutes. Then add 1 shovel of light soy sauce, an appropriate amount of salt, pepper, and small white sugar to stir fry evenly, and cook for another 2 minutes until the tofu is tasty.

Add starch water to the pot three times, add starch water and mix well each time, and then add it again. This can make the boiled tofu sauce even, more tender and tasty.

Cook until the soup is thick.

Finally, sprinkle an appropriate amount of pepper powder and a handful of garlic seedlings and leaves to fry evenly.

Mapo Tofu is done!

Although there is no meat, the tofu is delicious, the sauce is evenly wrapped, and the meal is first-class.

Children love to eat it too~