How to make Mapo Tofu

Why cooks start here

Mapo Tofu is cooked the way Chengdu 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.

Mapo Tofu hails from the bustling kitchens of Chengdu, where it's a staple of Sichuan home cooking, often gracing tables for a comforting dinner. This version captures the essence of a family meal, inviting everyone to dig in and share from the same dish, reminiscent of how it's enjoyed in Chinese households. Expect a mouthful of bold flavors with each bite — the soft tofu contrasts with the savory ground pork, while the doubanjiang brings its signature spicy depth. Sichuan peppercorns tingle the palate, leaving a pleasant, numbing sensation. Generous oil carries the garlic's aroma, and a sprinkle of scallions adds a fresh finish. Salt is balanced by hand, ensuring every mouthful is just right.