Mapo Tofu

Introduction

Mapo tofu (麻婆豆腐; pinyin: mápó dòufu), also written mapo doufu, is a well-known dish associated with Chengdu and Sichuan cooking. It combines tofu with a chili-seasoned bean sauce and commonly minced beef or pork; fermented black beans and Sichuan pepper contribute depth and the characteristic numbing aroma. Recipes vary by cook and restaurant.

Characteristics

Mapo tofu is known for the contrast of tender tofu, savory bean seasoning and chili heat. Sichuan pepper adds a fragrant, numbing sensation often called má (麻); chili brings là (辣). A Sichuan government food profile describes the Chen-style dish through its red appearance, crisp beef pieces, and numbing, hot, fragrant and tender qualities.

The documented Chen Mapo preparation uses tofu, minced beef, fermented black beans, chili seasoning, garlic, ginger, stock and Sichuan pepper. Other household and restaurant recipes substitute pork, omit meat or adjust the seasonings, so there is no single ingredient list shared by every version.

Nutrition

Nutrition varies with tofu type, meat, oil and portion size. Values require a specified recipe and serving size; the figures previously listed on this page were not tied to a verifiable source and have been removed.

In Chinese

Simplified Chinese: 麻婆豆腐;

Traditional Chinese: 麻婆豆腐;

Pinyin: má pó dòu fǔ;

Origin

The Ministry of Commerce’s time-honored brand museum identifies the Chen Mapo restaurant as established near Chengdu’s north gate in 1862. Its institutional history recounts that the proprietor’s wife, surnamed Chen, prepared tofu for customers and that the dish became associated with her nickname. This is the restaurant’s account of its origin; the specific story should be attributed to that source. Chengdu’s municipal intangible-heritage list separately recognizes the Chen Mapo tofu preparation technique as a local heritage project.

Variations

Mapo tofu is prepared in many regional and restaurant styles. Cooks may use beef, pork or no meat, and vary the amount of chili, oil and Sichuan pepper. These adaptations reflect the dish’s spread; the Ministry of Commerce profile records one specific Chen Mapo restaurant tradition rather than a mandatory recipe for all versions.

Ingredient

silken tofu block	14 ounce
soy sauce	2 teaspoon
potato starch	1 teaspoon
sugar	1 teaspoon
sesame oil	1 tablespoon
minced garlic	2 medium cloves
minced ginger	2 teaspoons
minced green onions (white part only)	2
Sichuan peppercorns	1/2 teaspoon
doubanjiang (chili bean paste)	2 teaspoons
low sodium chicken broth	1/2 cup

Recipe

1. Add the chicken stock, cornstarch, soy sauce and sugar to a small bowl and stir to combine.

2. Heat a wok or large frying pan until hot. Add the sesame oil, garlic, ginger and green onions and stir-fry until fragrant. Add Sichuan pepper and continue stir-frying for about 30 seconds. Add the doubanjiang and stir to distribute.

3. Add the tofu, and toss to mix (if you stir it, the tofu will lose its shape).

4. Give the stock mixture a good stir to incorporate anything that may have settled, and then pour it over the tofu and simmer gently until the sauce thickens.

5. Garnish with the green parts of the green onions and serve with hot rice.

Similar Food

Stinky Tofu

See also

• Sichuan Boiled Beef
• Mapo Eggplant
• Zhong Dumplings

• Doubanjiang
• Pixian Doubanjiang
• Sichuan Food
• Stinky Tofu
• Kung Pao Chicken
• Twice cooked pork
• Types Of Taste