Mapo Tofu By Caron Jiang, Posted on June 1, 2013 Mapo Tofu (Sautéed Tofu in Hot and Spicy Sauce), which is one of the most famous dish in Szechuan Cuisine. The feature of Mapo Tofu is hemp, spicy, hot, aromatic, crisp, tender, fresh, live, called “Eight Characters Proverbs”. You May Also Like: Sautéed Tofu with Minced Pork Kung Pao Tofu Yu-Shiang Eggplant with Spicy Garlic Sauce Sautéed Celery with Dried Tofu Slices Griddle Cooked Spicy Chinese Cabbage and Pork Tofu with Preserved Eggs Ingredients:1.200g tofu2.50g beef tenderloin, chopped3.20g garlic bolt, sliced4.2 tablespoons oil5.2 tablespoons soy bean paste6.1/2 tablespoon white sugar7.1 tablespoon starch8.pepper powder (optional)9.cooking wine, to taste10.salt, to tasteServings:1~2Instructions:1.Mince beef tenderloin.2.Take a small bowl. Add minced beef tenderloin, then add cooking wine and salt to taste. Mix well to marinate for about 20 minutes.3.Cut tofu into cubes (1 cm) . Heat up water in pan and then add tofu. Scoop tofu out after boiling 3 minutes. Drain the water for later use.4.Heat up oil in pan, add 2 tablespoons soy bean paste. Stir fry evenly on low heat.5.Add marinated beef tenderloin, and add 1/2 tablespoon white sugar. Stir fry evenly.6.Pour 1 small bowl clean water in pan. Bring it boiling on high heat.7.Add tofu cubes and pepper powder (base on your taste) .8.Sprinkle sliced garlic bolt. Continue to boiling.9.Take a small bowl, dissolve starch with water in the bowl. Pour starch water in pan to make the soup get thick. You can serve it after bringing it boiling again.