Mapo tofu

HK TST Chungking Mansion Cke 大家樂 Cafe de Carol Restaurant Mapo doufu

Mabodoufu with rice

Homemade Mapo doufu

Mapo tofu (vegetarian version)

Spicy Chinese tofu dish

Mapo tofu

File:Mapo tofu by Alpha.jpg
A bowl of Mapo tofu
Alternative names
Type	Tofu
Course	Main course
Place of origin	China
Region or state	Sichuan
Associated national cuisine
Created by	Chen Mapo
Invented
Cooking time	minutes to minutes
Serving temperature	Hot
Main ingredients	Tofu, ground pork or beef, doubanjiang, douchi, Sichuan pepper, garlic, ginger, scallions
Ingredients generally used
Variations	Vegetarian
Food energy	kcal
Nutritional value	Protein: g, Fat: g, Carbohydrate: g
Glycemic index
Similar dishes
Other information
Website	[ Official website]

Mapo tofu (麻婆豆腐) is a popular Chinese dish from the 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.

Ingredients

The key ingredients of Mapo tofu include:

• Tofu: Soft or silken tofu is preferred for its texture.
• Ground pork or beef: Adds a savory depth to the dish.
• Doubanjiang: A spicy, salty paste made from fermented broad beans and chili.
• Douchi: Fermented black beans that add a unique umami flavor.
• Sichuan pepper: Provides a distinctive numbing sensation.
• Garlic, ginger, and scallions: Common aromatics in Chinese cooking.

Preparation

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. 3. Aromatics such as garlic, ginger, and scallions are added to the meat. 4. Doubanjiang and douchi are incorporated to create the base of the sauce. 5. The tofu is added to the mixture and simmered to absorb the flavors. 6. Sichuan pepper is sprinkled on top before serving.

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.

Cultural Significance

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.

Related Pages

• Sichuan cuisine
• Tofu
• Doubanjiang
• Douchi
• Sichuan pepper
• Chinese cuisine

Categories

   This article is a medical stub. You can help WikiMD by expanding it!