Mapo Tofu Sichuan-Style: the Fiery Chinese Tofu

Mapo Tofu Sichuan-Style: the Fiery Chinese Tofu

Mapo tofu is the emblem of Sichuan cuisine: silky tofu in a fiery sauce of doubanjiang paste, Sichuan pepper, mince and garlic. The numbing sensation from the pepper (mala) is the signature of Sichuan cooking.

History of the dish

The dish appeared in Chengdu in the second half of the 19th century. Legend has it that it was invented by a pockmarked ('ma po' means 'pockmarked old woman') roadside tavern owner. Today a restaurant claiming the dish's origin still operates in Chengdu.

Key ingredients

Soft tofu (silken), pork or beef mince, doubanjiang (spicy bean paste), Sichuan peppercorns (huajiao), garlic, ginger, soy sauce, stock, cornstarch, sesame oil.

How to cook at home

Cut the tofu into 2 cm cubes and stir gently — it is fragile. Lightly toast the Sichuan peppercorns in a dry pan and grind before adding — this releases maximum aroma and numbing heat.