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Mapo Tofu

Story of Mapo Tofu

Mapo Tofu comes from Sichuan, China. It is one of the ten most famous Chinese dishes. Mrs. Chen-Liu was the one who created Mapo Tofu and the dish was named after Chen-Liu’s nickname “Mapo (麻婆)” which means a pockmarked old lady. Since the restaurant was quite small at the beginning and Mapo was not able to prepare meat, the original dish was made vegetarian. Customers who wanted to have meat had to bring themselves either beef or pork to Mapo. After more and more customers came to the restaurant for Mapo Tofu with meat, the restaurant started serving the non-vegetarian version as well.

What is the main ingredient?

Doubanjiang (豆瓣酱), also known as broad bean paste, is the soul of Sichuan cuisine. It has a strong flavor after having been fermented for a long time and is an essential ingredient for authentic Sichuan style Mapo Tofu.

Fresh ingredients in Mapo Tofu

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Soy Bean
Tofu

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Rice

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Minced
Pork & Beef

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Spring
Onion

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Garlic

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Ginger

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Doubanjiang
Sauce

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