Mapo Tofu
“Sichuan silken tofu and ground pork in a fiery, numbing sauce of doubanjiang and Sichuan pepper.”
Tofu
Sichuan Pepper
Garlic
Ginger
Soy Sauce
DoubanWhere it comes from
Mapo Tofu is a famous dish from Sichuan province in China, known for its bold flavors and numbing spice. Emerging in the late Qing Dynasty, it has become a staple of Chinese cuisine, celebrated for its unique combination of silken tofu and ground pork in a spicy sauce. The surprising twist is the use of Sichuan peppercorns, which provide a distinctive tingling sensation that sets it apart from other dishes.
On the Palate
What goes into it
How it's made
- 1
Stir-fry ground pork in a hot pan until browned and crispy, releasing its rich flavors.
- 2
Add garlic, ginger, and doubanjiang (fermented bean paste) for a spicy kick, stirring until fragrant.
- 3
Gently incorporate silken tofu, allowing it to absorb the flavors without breaking apart.
- 4
Finish with a splash of soy sauce and a sprinkle of Sichuan peppercorns for that signature heat.
