How does Mapo tofu suffer

The bitter Mapo tofu may be caused by the deterioration of bean paste, excessive pepper, tofu quality problems, imbalance of seasoning proportion, improper cooking temperature and other reasons. Mapo tofu can improve its taste by adjusting the proportion of seasonings, changing fresh ingredients, controlling the heat, etc.

1. Bean Paste Deteriorates

Bean Paste is the core seasoning of Mapo tofu. If it is stored improperly or beyond the shelf life, it may be mildewed or oxidized, producing bitter substances. It is recommended to choose Douban sauce produced by a reputable manufacturer, store it refrigerated after opening, and use it as soon as possible. Before production, take a small amount and taste it. If there is a sour or abnormally bitter taste, replace it immediately.

2. Excessive use of Sichuan pepper

Excessive use of Sichuan pepper can lead to a strong numbing taste, which some people may mistake for bitterness. It is recommended to use 3-5 grams of Sichuan peppercorn powder for every 500 grams of tofu in the authentic recipe. Before use, it can be roasted at low temperature to stimulate the aroma. If using Sichuan pepper oil, pay attention to its high concentration, and adjust it drop by drop when adding.

3. Tofu quality issues

If the ratio of coagulants is too high or inferior soybeans are used in the production of brine tofu, it may have a slight bitter taste. It is recommended to choose tender tofu with delicate texture and blanch it in light salt water for 1 minute before cooking. This can not only remove the bean odor, but also make the tofu more easily absorb the soup.

4. Imbalance in seasoning ratio

Excessive seasoning such as soy sauce and chili powder can mask the freshness and highlight the bitterness. In the standard ratio, 500g of tofu corresponds to 15ml of soy sauce and 5g of chili powder, which are more suitable. Adding sugar can neutralize bitterness. You can try adding 2-3 grams of white sugar to balance the taste.

5. Improper cooking heat

When stir frying Douban sauce at high temperatures, if the oil temperature exceeds 180 degrees, the sauce is prone to burning and becoming bitter. The correct approach is to stir fry Douban sauce over low to medium heat until red oil is added, and then immediately add other ingredients. The final thickening stage should be adjusted to a low heat to avoid excessive starch gelatinization and odor.

When making Mapo tofu, it is recommended to use fresh ingredients. In the seasoning stage, a small amount of seasoning can be added in stages, and the seasoning can be adjusted while tasting. After blanching tofu, it is necessary to drain the water to avoid diluting the sauce. If there is still a bitter taste after cooking, sprinkle a little chopped scallion or cilantro to enhance freshness and cover up. Daily storage of condiments such as Douban sauce should be sealed and protected from light. It is recommended to use them within two months after opening. If the bitterness problem occurs repeatedly, you can try changing the seasoning combination of different brands.