Mapo tofu (麻婆豆腐) is the most internationally famous Sichuan dish — silken tofu in a fiery, numbing, aromatic sauce representing the pinnacle of Sichuan home cooking.
History and Origins
Invented in Chengdu in 1862 by Chen Chengquan, whose pockmarked (ma po) wife was the actual cook. The dish was named “Pockmarked Grandma’s Tofu” in her honor.
The Authentic Recipe
Requires: silken tofu, ground pork, Pixian doubanjiang (郫县豆瓣酱), Sichuan peppercorn oil, and fermented black beans. Quality of doubanjiang determines quality of the dish.
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1. Cut tofu into 3cm cubes, blanch in salted water. 2. Heat oil, cook pork until crispy. 3. Add doubanjiang, garlic, ginger — stir until oil turns red. 4. Add stock, simmer. 5. Add tofu, cook 5 min. 6. Thicken, pour peppercorn oil over top. 7. Garnish and serve with rice.
Discover more authentic Sichuan recipes in our Chinese Food Complete Guide.
