Mapo tofu
Soft tofu in a fiery, glossy sauce of doubanjiang, fermented black beans, minced beef and ground Sichuan pepper.
What makes it mapo tofu
- Soft tofu, handled gently.
- Pixian doubanjiang and fermented black beans.
- Ground Sichuan pepper on top — the tingle is the point.
Where it comes from
Named, the story goes, for a pock-marked old woman — mápó — who ran a restaurant in Chengdu in the nineteenth century and cooked it for labourers. It's the dish that best shows off málà: hot, numbing, salty and rich at once.
Be the first here
Start your own mapo tofuNo one here has made mapo tofu yet. Start it as v1, and every version after is an experiment the next cook can learn from.
