Chinese · Main course · SAMPLE RECIPE
Mapo tofu · Sichuan-style tofu & pork
Soft tofu and little pieces of pork in a savory red sauce, with chili-bean paste and the fragrant tingle of Sichuan pepper. A warming dish to spoon over rice.
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A NOTE FROM THE KITCHEN
The bean paste does much of the seasoning.
Use Sichuan doubanjiang, a fermented chili-and-broad-bean paste, rather than a sweet chili sauce. Brands differ in heat and salt, so taste before adding more soy sauce. This home version uses pork; beef versions also exist. Rice is prepared separately.
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Mapo tofu · Sichuan-style tofu & pork
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BEHIND THE DISH · Sichuan, China
Mapo tofu · Sichuan-style tofu & porkBeyond the plate.
Soft tofu carries a lively sauce built around fermented chili beans and the fragrance of Sichuan pepper.
ORIGINS & EVOLUTION
A Sichuan preparation.
Mapo tofu is closely associated with Sichuan cooking. Its combination of chili heat and Sichuan pepper’s tingling sensation is an important part of the dish’s character, alongside the savory depth of fermented seasonings.
CULTURAL CONTEXT
More than a tofu substitute.
The tofu is the main attraction rather than a stand-in for meat. Small amounts of minced meat enrich the sauce; preparations using pork or beef both exist, as do meatless adaptations.
AT THE TABLE
Our gentle home-pan version.
We use pork, readily available soft tofu, and a modest starting amount of Sichuan pepper. A short warm-water bath and careful folding help the tofu keep its shape. Prepare rice separately if you would like it alongside.
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