|This article needs additional citations for verification. (December 2012)|
Mápó dòufu, or mápó tòfu, is a popular Chinese dish from the Sichuan (Szechuan) province. It is a combination of tofu (bean curd) set in a spicy chili- and bean-based sauce, typically a thin, oily, and bright red suspension, and often cooked with fermented black beans and minced meat, usually pork or beef. Variations exist with other ingredients such as water chestnuts, onions, other vegetables, or wood ear fungus.
Ma stands for "mazi" (Pinyin: mázi Traditional Chinese 麻子) which means a person disfigured by pockmarks or leprosy, the latter is also called 痲 má or 麻風 máfēng. Po (Chinese 婆) translates as "old woman, grandmother, crone". Hence, Ma Po is an old woman whose face was pockmarked. It is thus sometimes translated as "Pockmarked-Face Lady's Tofu".
According to Mrs. Chiang's Szechwan Cookbook: "Eugene Wu, the Librarian of the Harvard Yenching Library, grew up in Chengtu and claims that as a schoolboy he used to eat Pock-Marked Ma's Bean Curd or mapo doufu, at a restaurant run by the original Pock-Marked Ma herself. One ordered by weight, specifying how many grams of bean curd and meat, and the serving would be weighed out and cooked as the diner watched. It arrived at the table fresh, fragrant, and so spicy hot, or la, that it actually caused sweat to break out."
Nowadays, "Mapo Dofu" restaurants open at several locations in Chengdu, with one on Xiyulong St. and another near the Qingyang Gong Temple to serve the best version. In 2005, the restaurant near Qingyang Gong Temple was burned down in a fire.
True Mapo doufu is powerfully spicy with both conventional "heat" spiciness and the characteristic "mala" (numbing spiciness) flavor of Sichuan cuisine. The feel of the particular dish is often described by cooks using seven specific Chinese adjectives: 麻 (numbing), 辣 (spicy hot), 烫 (hot temperature), 鲜 (fresh), 嫩 (tender and soft), 香 (aromatic), and 酥 (flaky). These seven characteristics are considered to be the most defining of authentic Mapo doufu. The authentic form of the dish is increasingly easy to find outside China today, but usually only in Sichuanese restaurants that do not adapt the dish for non-Sichuanese tastes.
The most important and necessary ingredients in the dish that give it the distinctive flavour are chili broad bean paste (salty bean paste) from Sichuan's Pixian county (郫县豆瓣酱), fermented black beans, chili oil, chili flakes of the heaven-facing pepper (朝天辣椒), Sichuan peppercorns, garlic, green onions, and rice wine. Supplementary ingredients include water or stock, sugar (depending on the saltiness of the bean paste brand used), and starch (if it is desired to thicken the sauce).
Mapo Doufu can also be found in restaurants in other Chinese provinces as well as Taiwan, Japan and Korea where the flavor is adapted to local tastes. In Japan, where the dish is called mābō dōfu (マーボー豆腐), it was introduced by Chen Kenmin, known as the deity of Sichuan cuisine and who opened the first Sichuanese restaurant in Tokyo in the 1950s, and subsequently became one of the most well-known Sichuan dishes that he spread all over Japan, matched only by prawns in chili sauce in how well it caught on. Instead of using only the salty and spicy bean paste, Chen also adopted sweet bean paste in the recipe to make the dish less spicy and less oily. In Hong Kong and Taiwan, similar variations can also been found. His son, Iron Chef Chen Kenichi, recreated the dish on a number of occasions on the show, including a vegetarian version using soybeans instead of ground meat and an even spicier version using Tokyo X pork. When he prepared it in Kitchen Stadium during the first battle with tofu itself as the theme ingredient, culinary critic and longtime Iron Chef judge Asako Kishi told him, "If you didn't make Mapo Tofu, your father would be unhappy in heaven, because he is the one who introduced it here in Japan." To this day, one Chen restaurant, simply named Chen Mapo Doufu, is dedicated to serving Mapo Doufu at a cheaper price than in the main restaurant but using the same recipe.
In the west, the dish is often adulterated, with its spiciness severely toned down to widen its appeal. This happens even in Chinese restaurants, commonly those not specialising in Sichuan cuisine. In American Chinese cuisine the dish is often made without meat to appeal to vegetarians, with very little spice, a thick sweet-and-sour sauce, and added vegetables, a stark contrast from the authentic. The vegetarian version is sometimes referred to as Mala doufu although this name is not always well-known.
- Chinese cuisine
- Kung Pao chicken
- List of Chinese dishes
- List of tofu dishes
- Szechuan cuisine
- Food portal
- Schrecker, Ellen with Shrecker, John. Mrs. Chiang's Szechwan Cookbook. New York, Harper & Row, 1976. p. 220.
- Eckhardt, Robyn (25 March 2010). "Chengdu's Bold and Tingling Tofu". The Wall Street Journal. Retrieved 27 April 2013.
- "Chen Mapo Tofu shop was burned in the streets of Chengdu yesterday issued fire hundred years old". Sina (in Chinese). 15 June 2006. Retrieved 27 April 2013.
- "Mapo Tofu". Baidu (in Chinese). Retrieved 27 April 2013.
- "Mapo tofu practice". Meishi China (in Chinese). Retrieved 27 April 2013.
- "Iron Chef Tofu Battle I - Chen vs. Chiyo Cho". Fuji TV/Food Network. Retrieved 22 September 2013.
|Wikibooks Cookbook has a recipe/module on|
|Wikimedia Commons has media related to Mapo doufu.|