Mapo Toufu

Mapo Tofu is a classic Sichuan dish that originated during the Tongzhi period of the Qing Dynasty. It is said to have been created by Chen氏, the wife of a small restaurant owner in Wafu Bridge, Chengdu, who was known as “Chen Mabo” due to her facial spots. The dish is named after her. This dish is famous for its unique eight-character characteristics: “numb, hot, fresh, fragrant, hot, tender, crispy, and lively,” and has become one of the representative dishes of Sichuan cuisine.

The finished Mapo Tofu has a bright red color, with the tofu white and tender as jade, decorated with minced meat pieces and chopped green onions, and topped with a glossy red oil sauce. When tasted, the numbing effect of the Sichuan pepper and the spiciness of the chili blend perfectly, while the rich aroma of the fermented broad bean paste enhances the flavor. The tofu, having absorbed the essence of the sauce, is smooth and delicate, and the crispy aroma of the minced meat contrasts vividly with the tender texture of the tofu. This dish is an excellent accompaniment whether served with rice or mixed with noodles, and is loved by people of all ages. Whether for everyday meals or entertaining guests, Mapo Tofu is an indispensable classic delicacy.