How to make Ma La Tofu

Why cooks start here

Ma La Tofu is cooked the way Chongqing cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a chinese family cook actually puts it on the table.

Ma La Tofu hails from the bustling city of Chongqing, where it's a vibrant staple of home kitchens. Traditionally, this dish is prepared with a careful balance of salt and a generous hand with fat, serving as a centerpiece on tables meant for sharing. It's a dish that embodies the hearty and fiery spirit of Sichuan cooking, crafted by family cooks who know their way around a wok. Expect a mouth-numbing sensation from the Sichuan pepper, perfectly contrasted with the rich depth of chili oil and the umami of soy sauce. The tofu should be firm, absorbing the flavors while maintaining its form, with scallions adding a fresh finish. This dish is meant to be savored slowly, its layers of spice and warmth shared among friends and family.