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Mapo Tofu

Mapo Tofu

Mapo tofu was created in 1862 during the Tongzhi reign of the Qing Dynasty near Wanfu Bridge in Chengdu. The founder was Chen Liu-shi, who had pockmarks on her face, so people called her "Chen Mapo" (Old Lady Chen). Her "Chen Xingsheng Restaurant" was located along the route where oil merchants transported goods. Porters often bought tofu and beef from her, asking Chen Mapo to prepare them. She cooked with broad bean paste, fermented black beans, and chili powder, added fresh broth and tofu, and sprinkled Sichuan peppercorn powder when serving. This tofu dish with its numbing, spicy, hot, aromatic, crispy, tender, fresh, and lively flavors became world-famous.

1Ingredients needed

Main ingredients

  • Tofu500g
  • Ground beef50g

Seasonings

  • Broad bean paste30g
  • Fermented black beans20g
  • Sichuan peppercorns10g
  • Peanut oilappropriate amount
  • Saltto taste
  • Minced garlic20g
  • Yellow wineappropriate amount

2Production steps

1

Prepare tofu

Cut tofu into 2cm cubes, then soak in clean water with a little salt for 15 minutes. Finally, drain and set aside.

2

Stir-fry ground beef

Add appropriate amount of peanut oil and ground beef to the wok and stir-fry. When the beef changes color, add broad bean paste and stir-fry until fragrant, then add fermented black beans and continue stir-frying.

3

Add seasonings

After the fermented black beans become fragrant, add minced garlic, then pour in appropriate amount of clean water and yellow wine and bring to a boil.

4

Cook and finish

After boiling, add the prepared tofu and cook for another 3 to 5 minutes. Finally, add Sichuan peppercorns and the dish is complete!