"Mapo tofu is one of Sichuan cuisine's most iconic dishes. It consists of silky tofu bathed in a fiery, aromatic sauce that balances heat, numbing spice and rich umami flavor. Mapo tofu roughly translates to pockmarked grandma's tofu, which is named for the elderly Chengdu woman who created the dish in the 19th century. The stew is traditionally made with soft tofu, ground beef or pork. A potent blend of hot chili oil, fermented broad bean paste (doubanjiang) and Sichuan peppercorns delivers heat and complexity to the fiery stew. Meanwhile, the peppercorns numb the tongue, which helps to temper the chili heat."
"Doubanjiang is a classic sauce and a key ingredient in Chinese Sichuan cooking. If it's difficult to obtain, you can substitute ssamjang (a popular Korean chili paste with fermented soybeans). It's less spicy than doubanjiang, so if using, add a little red chili sauce to ramp up the heat. The ingredients can be purchased at Asian markets, in well-stocked supermarkets and online. Once you have your ingredients assembled, the dish comes together within 30 minutes."
Mapo tofu originated in 19th-century Chengdu and is named for the pockmarked elderly woman who created the dish. The dish features soft to medium-firm tofu simmered in a fiery sauce combining hot chili oil, fermented broad bean paste (doubanjiang) and Sichuan peppercorns, producing heat, numbing spice and deep umami. Ground pork or beef commonly adds savory richness. Doubanjiang is essential but can be substituted with ssamjang plus extra red chili sauce if needed. Ingredients are widely available at Asian markets, supermarkets or online. The dish assembles quickly and can be completed within about 30 minutes.
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