Mapo doufu

Mapo doufu (also known as Mapo tofu) is a popular Chinese dish from the Sichuan province. It is a combination of tofu (bean curd) set in a spicy sauce, typically a thin, oily, and bright red suspension, based on doubanjiang (fermented broadbean and chili paste) and douchi (fermented black beans), along with minced meat, traditionally beef.

History

The creation of Mapo doufu is attributed to Chen Mapo, a pock-marked elderly woman who ran a popular food stand in Chengdu during the Qing Dynasty. The name "Mapo" comes from "ma" meaning pockmarks and "po" meaning old woman or grandmother.

Ingredients

The main ingredient of Mapo doufu is tofu, a product made from soybeans. The tofu used in this dish is usually soft or silken tofu. The dish also includes a small amount of ground meat, such as pork or beef. The meat and tofu are cooked in a sauce that includes doubanjiang, a spicy fermented bean paste, and douchi, fermented black beans. Other common ingredients include garlic, green onions, and Sichuan peppercorns.

Preparation

The preparation of Mapo doufu involves first frying the ground meat in oil. Then, the doubanjiang and douchi are added to the pan and fried until fragrant. The tofu is then added to the pan and gently stirred to avoid breaking it. Finally, the dish is seasoned with garlic, green onions, and Sichuan peppercorns.

Variations

There are many variations of Mapo doufu, both within and outside of China. Some versions use different types of meat, or omit the meat entirely for a vegetarian version. The level of spiciness can also be adjusted to taste.

Cultural significance

Mapo doufu is a staple in Sichuan cuisine, known for its bold flavors, particularly the pungency and spiciness resulting from liberal use of garlic and chili peppers, as well as the unique flavor of Sichuan peppercorns. It is also a popular dish in other countries, particularly in Japan and Korea, where it is adapted to local tastes.

See also

• Sichuan cuisine
• Chinese cuisine
• Tofu
• Doubanjiang
• Douchi