Mar-Boh Tofu

China is the birthplace of tofu，and the origin of tofu can be traced back to the Han Dynasty.In the process of planting，boiling beans and grinding soybean milk，suddenly enlightened by the phenomenon where soybean milk solidifies，people invented the first tofu.As experience accumulated，new methods of making tofu continually emerged，such as fried odor soybean curd and marinated soybean curd，both of which are made after fermenting，and are traditional Chinese dishes.

Tofu，nourishing but cheap，is an important food，so in China many dishes use tofu as the main ingredient，among which Mar-boh tofu is the most famous.It is thetraditional dish in Sichuan and well-known both inside and outside China.The dish has nice color，flavor and taste，and is well received.

Now let us learn this dish which has a 150-year history.

Recipe

Ingredients：

500g tofu

Seasoning：

30g vegetable oil，30g ground pork or beef，20g bean hot sauce，20g black beansauce，10g salt，5g sugar，10g prickly ash，100ml soup or water，20g cornstarch-water mixture.

Directions：

Cut the boiled tofu into squares.If it is raw，boil after cutting.

Pour the oil in the frying pan，put the hot bean sauce and black bean sauce inafter stirring the ground beef to medium well，then stir and add 100ml soup or water.

Put in tofu after boiling the water；boil for three to five minutes over low fire.

Add salt，sugar，prickly ash and cornstarch-water mixture，stir and serve.

qingquang

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