Mapo Tofu (Mapo Doufu) is a bold Sichuan classic from Chengdu, featuring soft silken tofu in a spicy, numbing sauce with fermented bean paste, chili oil, and ground meat (pork or beef). “Ma” means pockmarked, “po” grandmother—legend says it was created by a pockmarked old woman.

It’s “numbingly spicy” (mala) thanks to Sichuan peppercorns.

Ingredients (serves 4):

• 500g silken tofu, cubed
• 200g ground pork or beef
• Doubanjiang (fermented broad bean paste)
• Chili oil, Sichuan peppercorns (ground)
• Garlic, ginger, scallions
• Soy sauce, sugar, cornstarch slurry
• Chicken stock

Step-by-Step Instructions:

1. Blanch tofu in salted water; drain.
2. Stir-fry meat until browned; add garlic/ginger.
3. Add doubanjiang and chili; cook until red oil releases.
4. Pour stock; season with soy, sugar, peppercorns.
5. Gently add tofu; simmer 5 minutes.
6. Thicken with slurry; garnish with scallions and more pepper.

Tips: Adjust heat to tolerance; authentic versions are very spicy—serve with rice to balance.