Mapo Tofu
Mapo Tofu is a spicy and flavorful Sichuan dish featuring soft tofu set in a bold, oily, and pungent sauce made with fermented broad bean paste, chili oil, and Sichuan peppercorns. It is renowned for its unique 'mala' (numbing and spicy) flavor profile and is a staple of Sichuan cuisine, embodying the region's love for bold tastes and complex heat.
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Ingredients
- 400 grams
- 100 grams
- 2 tablespoons
- 1 tablespoon
- 1 teaspoon
- 1 teaspoon, minced
- 2 cloves, minced
- 2 stalks, chopped
- 1 tablespoon
- 150 ml
- 1 teaspoon, mixed with water
- 1 teaspoon
Where this dish lives in the atlas
Dishes can belong to more than one culinary culture. These claims show origin, variation, diaspora, influence, or contested relationships when the atlas has source-backed context.
- OriginPrimary displayUncited · medium confidence
Sichuan Chinese
Backfilled from legacy dishes.culture_id during Phase 0B research-ingest foundation.
Last updated 4/1/2026
Originating from Chengdu in Sichuan province during the late 19th century, Mapo Tofu was named after a pockmarked old woman who created this highly popular dish in her small eatery, becoming a symbol of Sichuan street food culture.
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