After adding 1 tablespoon vegetable cooking oil, press the doubanjiang for 1 minute over slow fire. To cook the minced meat in a wok, heat it up around 2 tablespoons of oil until it is crispy. Soak tofu in water to remove the raw soy flavor and produce a umami flavor. It is so simple to serve this dish with steamed rice or noodles because the sauce is so good. Mapo tofu is famous for its Sichuan cuisine. The hot, numbing, and aromatic flavors are complemented by crisp meat and a soft, silky texture. It is a dish made with tofu and ground meat (such as pork or beef), as well as a spicy base sauce. Mapo tofu is a delicious and hearty dish that is perfect for a winter meal. It is an essential ingredient that will take your mapo tofu to the next level. If you are a fan of mapo tofu, then you need to have chili bean paste in your pantry. It is essential for mapo tofu and cannot be substituted with other ingredients. Chili bean paste adds a deep, rich, and spicy flavor to the dish. It is made with fermented soybeans, chilies, and salt. Chili bean paste is a key ingredient in mapo tofu. Mapo tofu is made with tofu, ground meat, and a sauce that is typically made with chili bean paste, soybean paste, doubanjiang, and Sichuan peppercorns. It is a popular dish that can be found in many Chinese restaurants. Mapo tofu is a dish that originates from the Sichuan province in China.
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