Mapo Tofu — 麻婆豆腐
Cuisine: Chinese · Origin: Sichuan China
Mapo Tofu is a classic Sichuan dish featuring silky soft tofu cubes in a fiery, numbing sauce made with fermented bean paste, chili oil, and the distinctive Sichuan peppercorns that create a tingling sensation on the palate. Ground pork or beef is typically browned and combined with aromatics like garlic and ginger, then simmered with the tofu in a savory-spicy broth. The dish exemplifies Sichuan cuisine's bold flavor profile, balancing heat, numbing spice, and umami depth. Traditionally served in a clay pot to retain heat, it's a beloved comfort food throughout China and increasingly popular worldwide. The soft tofu contrasts beautifully with the textured meat and complex sauce, making it both visually striking and deeply satisfying.
Standard serving: ~320 kcal (1 serving (350g), estimate)
The dish's name comes from 'mapo' (麻婆), meaning 'pockmarked old woman'—legend credits a scarred woman who ran a small restaurant in 1860s Chengdu with creating this iconic dish that became a cornerstone of Sichuan cuisine.
Photo by NeoBatfreak (CC BY-SA 4.0), source.
