Mapo Tofu
China
About Mapo Tofu
Mapo Tofu is a fiery Sichuan dish of soft tofu cubes simmered in a glossy, bright red sauce with minced pork or beef. It is one of the most famous dishes from Sichuan province in south-western China.
The sauce is built on doubanjiang, a spicy fermented broad bean and chili paste, with fermented black beans, garlic, ginger and chili oil. Ground Sichuan peppercorns are sprinkled on at the end, giving the typical "mala" sensation: spicy (la) and tingling-numbing (ma).
The dish is named after a pockmarked woman ("ma po") who is said to have cooked it at her restaurant in Chengdu in the 19th century. It is served with plenty of steamed rice to balance the heat.
Ingredients
- silken tofu
- ground pork
- doubanjiang
- sichuan peppercorns
- chili oil
- scallions
- garlic
- ginger