Mapo Tofu

Overview

This dish was created around the early years of Tongzhi in the Qing Dynasty (after 1874) by Chen Liu, the proprietress of a small restaurant called Chen Xingsheng Restaurant in Wanfuqiao, a northern suburb of Chengdu. Because Chen Liu had pockmarks on her face, she was known as Chen Mapo. The roasted tofu she invented was called Chen Mapo Tofu. Her restaurant was later named after Chen Mapo Tofu Shop.

Tags

• hot dishes
• vegetarian dishes
• home cooking
• common dishes
• old man
• dinner with friends
• spring recipes
• summer recipes
• autumn recipes
• winter recipes
• lunch
• chives
• doubanjiang
• garlic
• green onions
• minced pork
• oil
• pepper noodles
• tempeh
• tofu
• water starch
• salt

Ingredients

Steps

1. 1 Prepare materials.

   

2. 2 Cut the tofu into 2cm cubes.

   

3. 3 Put a little salt in the water. Blanch the cut tofu and set aside.

   

4. 4 Chop the onion and ginger, chop the black bean paste and bean paste into fine pieces.

   

5. 5 Heat oil in a wok and sauté onion and ginger until fragrant. Pour in the minced meat and stir-fry until it changes colour.

   

6. 6 Then add Pixian bean paste and black bean paste. Stir fry until fragrant.

   

7. 7 Add water and bring to boil.

   

8. 8 Finely chop the scallions and set aside.

   

9. 9 Finally, add the blanched tofu and cook for 3 minutes, then add salt to taste. Mix the starch with water and pour it into the pot. Use a spatula to spread the soup evenly, then sprinkle with minced chives and pepper powder after serving.