Mapo Tofu
Mapo tofu (麻婆豆腐; pinyin: mápó dòufu) is a tofu dish associated with Chengdu and Sichuan cooking. The documented Chen Mapo preparation pairs tofu with beef, fermented seasonings, chili and Sichuan pepper, and emphasizes a hot, tender, savory result. Recipes vary in their ingredients and method.[1][2]
Name and pronunciation
The Chinese name is 麻婆豆腐. Its pinyin is mápó dòufu.
Ingredients and variations
The Ministry of Commerce profile documents a specific Chen Mapo preparation using tofu, beef, fermented seasonings, chili, Sichuan pepper and other ingredients. This is one documented preparation associated with the Chen Mapo tradition.[2]
Documented history and local tradition
Chengdu’s municipal intangible-heritage list includes bean-curd dish preparation techniques identified with Chen Mapo Tofu. A Ministry of Commerce profile says the dish was recorded as a famous Chengdu food in the late Qing period and describes its later transmission. These sources document the named Chen Mapo tradition; they do not establish every version of the frequently repeated origin story about an individual woman inventing the dish.[1][2]