Mapo Tofu

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CHINESE FAMOUS DISH ,MAPO TOFU 

 

Hello readers, welcome back to my channel...

Let’s make a Chinese dish called Mapo Tofu. Mapo Tofu is a popular dish around the world and originated from the Sichuan area of China. The dish, flavored with spicy and slightly salty tastes, is also the most popular dish in my restaurant.

 


 


 

Chinese Mapo Tofu History

 

“Ma” means pockmarks and “po” means grandma (popo in Chinese). “Tofu” means (dou fu in Chinese) beancurd. So, Mapo Tofu means “beancurd of the pockmarked grandma.”

According to Google, it started around 1862 or 1874 at the Chen Mapo restaurant in Chengdu. The first known cook was Mrs. Chen, and she named her dish “Chen Mapo.” It was a simple dish made with chili, pork, tofu, and Sichuan pepper.

A few years later, she improved the dish by adding minced beef and fermented beans.

 

Years after, as mentioned in Mrs. Chiang’s Szechwan Cookbook, the author wrote that he used to eat “Pockmarked Grandma’s Tofu.”

From that time, it seems the dish became known as Mapo Tofu and became widely popular.

 

Now, let’s learn how to make it with Chef Chamila D. Gunathunga from Sri Lanka, who is skilled in Chinese cuisine.

 

 

 


MAPO TOFU

Ingredients:

 

  • Tofu – 200g
  • Chopped garlic & ginger – ½ tablespoon
  • Seasoning (salt / MSG / sugar / chicken powder) – 1 tablespoon
  • Chicken stock – 1 ladle
  • Dark soy / light soy – 1 tablespoon
  • Sichuan pepper powder – optional (for plating)
  • Sliced spring onion – optional (for plating)
  • Chopped red chili – ½ tablespoon
  • Mala paste – ½ tablespoon
  • Chinese chili paste – ½ tablespoon
  • Minced beef – 100g
  • Chicken stock – 200g
  • Chopped Chinese mustard pickle – 25g
  • Sichuan oil – optional
  • Potato starch – optional
  • Scallion  - 20g

Instructions:

  1. 1.      Firstly, cut tofu into small pieces and put into hot water together with dark soy sauce and sugar. Boil for around 2 minutes and set aside.
  2. Heat oil in a pan. Add chili oil, chopped ginger, garlic, and minced beef. Toss lightly, then add red chili, Chinese chili paste, and mala paste. Mix ththoroughly.
  3.   Pour chicken stock into the pan. Add and tossed  Chinese mustard pickle and scallion.
  4. Add tofu (remove from hot water first) and seasoning.
  5. Finally, add Sichuan oil and potato starch (to thicken). Gently mix everything together and transfer to a plate or bowl.
  6. Finish by topping with Sichuan pepper powder and sliced spring onion.
  7. Instead of beef , you can also use chicken and pork. If you want to make vegetarian version , don’t put meat and mala paste ( it is made with beef oil).

I hope you all enjoy making your own Mapo Tofu! Please leave a comment about your version too. See you again with more new recipes...

 

Chef: Chamila D. Gunathunga

Editor: Hsu Myat Oo


 

I love food and I want to share with you my favourite food. I making food and write recipes about it online. So lucky to meet you here! About Me My name is Hsu Myat Oo and I am Myanmar who love to cook and bake. Kitchen jungle by Hsu is a cooking and baking blog started from 2020. Cooking and baking is one of my hoppy. When I finished my degree, I attended diploma class majoring in food technology. After I finished my diploma, I attended a lot of cooking class and baking class. And I also interested in making juices and coffee, so I attended barista class. I started to work in better day media and I work for Food Magazine and Sport and Fitness Magazine. I worked in Food Magazine Myanmar as a food editor and food writer in 2016. I worked in Sport and Fitness Magazine Myanmar as a food editor and food writer in 2018. In 2019, I quit from Better Day Media and I started my own job. I opened my restaurant in July, 2019. But I keep writing recipes and food knowledge sharing content from my pages. If you want to read more articles, recipes and food knowledge sharing contents in Myanmar and English version, please follow my facebook, pinterest, instagram and youtube.

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