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[[file:HK_TST_Chungking_Mansion_Cke_大家樂_Cafe_de_Carol_Restaurant_Mapo_doufu.JPG|thumb|HK TST Chungking Mansion Cke 大家樂 Cafe de Carol Restaurant Mapo doufu]] [[file:Mabodoufu_with_rice.jpg|thumb|Mabodoufu with rice|left]] [[file:Homemade_Mapo_doufu.jpg|thumb|Homemade Mapo doufu]] [[file:Mapo_tofu_(vegetarian_version).png|thumb|Mapo tofu (vegetarian version)|left]] {{Short description|Spicy Chinese tofu dish}}
[[File:HK TST Chungking Mansion Cke 大家樂 Cafe de Carol Restaurant Mapo doufu.JPG|thumb]] [[File:Mabodoufu with rice.jpg|thumb]] [[File:Homemade Mapo doufu.jpg|thumb]] [[File:Mapo tofu (vegetarian version).png|thumb]] Mapo Tofu
{{Infobox prepared food
| name = Mapo tofu
| image = Mapo tofu by Alpha.jpg
| caption = A bowl of Mapo tofu
| country = China
| region = [[Sichuan]]
| creator = [[Chen Mapo]]
| course = Main course
| type = [[Tofu]]
| served = Hot
| main_ingredient = [[Tofu]], [[ground pork]] or [[beef]], [[doubanjiang]], [[douchi]], [[Sichuan pepper]], [[garlic]], [[ginger]], [[scallions]]
| variations = Vegetarian
| calories =
| other =
}}


'''Mapo tofu''' (麻婆豆腐) is a popular [[Chinese cuisine|Chinese]] dish from the [[Sichuan cuisine|Sichuan]] province. It consists of [[tofu]] set in a spicy sauce, typically a thin, oily, and bright red suspension, based on [[doubanjiang]] (fermented broad bean and chili paste) and [[douchi]] (fermented black beans), along with minced meat, usually [[ground pork]] or [[beef]]. The name "Mapo" (麻婆) is often translated as "pockmarked old woman," referring to the alleged creator of the dish, [[Chen Mapo]], who was a pockmarked woman who ran a restaurant in [[Chengdu]].
'''Mapo Tofu''' (麻婆豆腐) is a popular Chinese dish from the Sichuan province, known for its spicy and numbing flavors. It is a staple of [[Sichuan cuisine]], which is characterized by the use of [[Sichuan peppercorns]] and [[chili peppers]]. The dish consists of tofu set in a spicy sauce, typically a thin, oily, and bright red suspension, based on doubanjiang (fermented broad bean and chili paste) and douchi (fermented black beans), along with minced meat, usually pork or beef.
 
==History==
The origins of Mapo Tofu can be traced back to the late 19th century in Chengdu, the capital of Sichuan province. The dish is said to have been created by a woman named Chen Mapo, who ran a small restaurant. "Mapo" translates to "pockmarked old woman," referring to Chen's appearance. Her restaurant became famous for this particular tofu dish, which was favored by laborers and travelers for its bold flavors and affordability.


==Ingredients==
==Ingredients==
The key ingredients of Mapo tofu include:
The key ingredients in Mapo Tofu include:
* [[Tofu]]: Soft or silken tofu is preferred for its texture.
 
* [[Ground pork]] or [[beef]]: Adds a savory depth to the dish.
* '''Tofu''': Typically, soft or silken tofu is used, which absorbs the flavors of the sauce.
* [[Doubanjiang]]: A spicy, salty paste made from fermented broad beans and chili.
* '''Minced Meat''': Pork or beef is commonly used, providing a savory depth to the dish.
* [[Douchi]]: Fermented black beans that add a unique umami flavor.
* '''Doubanjiang''': A spicy, salty paste made from fermented broad beans and chili peppers, essential for the dish's characteristic flavor.
* [[Sichuan pepper]]: Provides a distinctive numbing sensation.
* '''Douchi''': Fermented black beans that add a rich umami taste.
* [[Garlic]], [[ginger]], and [[scallions]]: Common aromatics in Chinese cooking.
* '''Sichuan Peppercorns''': These provide the distinctive numbing sensation known as "málà" (麻辣), a hallmark of Sichuan cuisine.
* '''Garlic and Ginger''': Aromatics that enhance the overall flavor profile.
* '''Green Onions''': Used as a garnish to add freshness and color.
* '''Soy Sauce and Rice Wine''': Common seasonings that add depth and complexity.


==Preparation==
==Preparation==
The preparation of Mapo tofu involves several steps:
The preparation of Mapo Tofu involves several steps:
1. The tofu is cut into cubes and briefly boiled to firm up its texture.
 
2. The ground meat is stir-fried until browned.
1. '''Preparation of Ingredients''': The tofu is cut into cubes, and the meat is minced. Garlic, ginger, and green onions are finely chopped.
3. Aromatics such as garlic, ginger, and scallions are added to the meat.
2. '''Cooking the Meat''': The minced meat is stir-fried in a hot wok until browned.
4. Doubanjiang and douchi are incorporated to create the base of the sauce.
3. '''Creating the Sauce''': Doubanjiang and douchi are added to the wok, followed by garlic and ginger. The mixture is stir-fried until fragrant.
5. The tofu is added to the mixture and simmered to absorb the flavors.
4. '''Simmering the Tofu''': Tofu cubes are gently added to the sauce, along with a bit of water or stock. The mixture is simmered to allow the tofu to absorb the flavors.
6. Sichuan pepper is sprinkled on top before serving.
5. '''Final Seasoning''': Soy sauce, rice wine, and Sichuan peppercorns are added. The dish is simmered until the sauce thickens slightly.
6. '''Garnishing''': The dish is garnished with chopped green onions before serving.
 
==Cultural Significance==
Mapo Tofu is not only a beloved dish in China but has also gained international popularity. It is often featured in Chinese restaurants worldwide and is a favorite among those who enjoy spicy food. The dish exemplifies the bold and complex flavors of Sichuan cuisine and is a testament to the culinary creativity of the region.


==Variations==
==Variations==
While the traditional recipe includes meat, vegetarian versions of Mapo tofu are also popular. These versions often substitute the meat with mushrooms or other plant-based proteins.
While the traditional version of Mapo Tofu is made with pork or beef, there are several variations:


==Cultural Significance==
* '''Vegetarian/Vegan''': The meat can be omitted or replaced with mushrooms or other plant-based proteins.
Mapo tofu is a quintessential dish in [[Sichuan cuisine]], known for its bold flavors and the characteristic numbing spiciness from Sichuan pepper. It is a staple in Chinese restaurants worldwide and has been adapted into various regional styles.
* '''Less Spicy''': The amount of doubanjiang and Sichuan peppercorns can be adjusted to suit different spice tolerance levels.
* '''Regional Variations''': Different regions may add their own twist, such as using different types of tofu or additional vegetables.


==Related Pages==
==Also see==
* [[Sichuan cuisine]]
* [[Sichuan cuisine]]
* [[Tofu]]
* [[Doubanjiang]]
* [[Doubanjiang]]
* [[Douchi]]
* [[Sichuan peppercorn]]
* [[Sichuan pepper]]
* [[Chinese tofu dishes]]
* [[Chinese cuisine]]
 
{{Sichuan cuisine}}


==Categories==
[[Category:Sichuan cuisine]]
[[Category:Chinese cuisine]]
[[Category:Chinese cuisine]]
[[Category:Sichuan cuisine]]
[[Category:Tofu dishes]]
[[Category:Tofu dishes]]
[[Category:Spicy foods]]
[[Category:Main courses]]
{{Sichuan cuisine}}
{{Chinese cuisine}}
{{medicine-stub}}

Latest revision as of 15:38, 9 December 2024

Mapo Tofu

Mapo Tofu (麻婆豆腐) is a popular Chinese dish from the Sichuan province, known for its spicy and numbing flavors. It is a staple of Sichuan cuisine, which is characterized by the use of Sichuan peppercorns and chili peppers. The dish consists of tofu set in a spicy sauce, typically a thin, oily, and bright red suspension, based on doubanjiang (fermented broad bean and chili paste) and douchi (fermented black beans), along with minced meat, usually pork or beef.

History[edit]

The origins of Mapo Tofu can be traced back to the late 19th century in Chengdu, the capital of Sichuan province. The dish is said to have been created by a woman named Chen Mapo, who ran a small restaurant. "Mapo" translates to "pockmarked old woman," referring to Chen's appearance. Her restaurant became famous for this particular tofu dish, which was favored by laborers and travelers for its bold flavors and affordability.

Ingredients[edit]

The key ingredients in Mapo Tofu include:

  • Tofu: Typically, soft or silken tofu is used, which absorbs the flavors of the sauce.
  • Minced Meat: Pork or beef is commonly used, providing a savory depth to the dish.
  • Doubanjiang: A spicy, salty paste made from fermented broad beans and chili peppers, essential for the dish's characteristic flavor.
  • Douchi: Fermented black beans that add a rich umami taste.
  • Sichuan Peppercorns: These provide the distinctive numbing sensation known as "málà" (麻辣), a hallmark of Sichuan cuisine.
  • Garlic and Ginger: Aromatics that enhance the overall flavor profile.
  • Green Onions: Used as a garnish to add freshness and color.
  • Soy Sauce and Rice Wine: Common seasonings that add depth and complexity.

Preparation[edit]

The preparation of Mapo Tofu involves several steps:

1. Preparation of Ingredients: The tofu is cut into cubes, and the meat is minced. Garlic, ginger, and green onions are finely chopped. 2. Cooking the Meat: The minced meat is stir-fried in a hot wok until browned. 3. Creating the Sauce: Doubanjiang and douchi are added to the wok, followed by garlic and ginger. The mixture is stir-fried until fragrant. 4. Simmering the Tofu: Tofu cubes are gently added to the sauce, along with a bit of water or stock. The mixture is simmered to allow the tofu to absorb the flavors. 5. Final Seasoning: Soy sauce, rice wine, and Sichuan peppercorns are added. The dish is simmered until the sauce thickens slightly. 6. Garnishing: The dish is garnished with chopped green onions before serving.

Cultural Significance[edit]

Mapo Tofu is not only a beloved dish in China but has also gained international popularity. It is often featured in Chinese restaurants worldwide and is a favorite among those who enjoy spicy food. The dish exemplifies the bold and complex flavors of Sichuan cuisine and is a testament to the culinary creativity of the region.

Variations[edit]

While the traditional version of Mapo Tofu is made with pork or beef, there are several variations:

  • Vegetarian/Vegan: The meat can be omitted or replaced with mushrooms or other plant-based proteins.
  • Less Spicy: The amount of doubanjiang and Sichuan peppercorns can be adjusted to suit different spice tolerance levels.
  • Regional Variations: Different regions may add their own twist, such as using different types of tofu or additional vegetables.

Also see[edit]


Sichuan cuisine
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