Chinese – Mapo Tofu

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Chinese-–-Mapo-Tofu

Mapo Tofu (麻婆豆腐, Mápó Dòufu) is a famous dish from Sichuan cuisine, characterized by its bold, spicy, and numbing flavors. The dish consists of silken tofu cubes cooked in a rich, spicy sauce made with fermented black beans, ground pork or beef, Sichuan peppercorns, and chili bean paste (doubanjiang).

Key Features:

Flavor Profile: A harmonious mix of spicy, numbing (ma la), savory, and umami flavors, typical of Sichuan cooking.
Main Ingredients: Silken tofu, ground meat, Sichuan peppercorns, chili bean paste, garlic, and green onions.
Cooking Style: Quick simmering to allow the tofu to absorb the flavors of the sauce.
Cultural Note: The name “Mapo” is said to refer to an old woman with a pockmarked face (Ma = pockmarked, Po = old woman) who was known for creating the dish.

Mapo Tofu is served as a main dish, often paired with steamed rice to balance its intense flavors.

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