Dish · chinese
Mapo Tofu
Soft tofu and ground pork in a numbing, spicy sauce built on doubanjiang, fermented black beans, and sichuan peppercorns.
Where it comes from
Mapo tofu is said to have originated at a small Chengdu restaurant run by a pockmarked woman, whose nickname gives the dish its name; the story is widely repeated but undocumented in detail.
What cooks argue about
Cooks argue over how much doubanjiang to use for fermentation intensity, and over stirring gently so the tofu cubes stay whole instead of breaking apart in the pan.
Nobody has published a mapo tofu recipe yet. The page stays out of search until one exists, which is the rule for every thin page here.