Mapo Tofu

Soft tofu simmers in a brick-red sauce of fermented broad-bean paste, minced meat, chilli oil and Sichuan pepper. It is comforting and incendiary in equal measure, best over plain rice.

Mapo tofu is a Sichuan dish that has been a staple of the province's cuisine for well over a century, though its exact origin is debated. The most widely repeated story credits a pockmarked ("mapo") woman who ran a small restaurant in Chengdu during the late Qing dynasty, where she combined local broad-bean paste, chili, and peppercorns with soft tofu to create a hearty, affordable meal. What is certain is that the dish's fiery, numbing character embodies the core principles of Sichuan cooking, and it has become a beloved symbol of the region's bold flavors.

While the classic version uses minced beef and a generous dose of Sichuan peppercorns, regional adaptations are common—pork often substitutes for beef, and in some areas the sauce is thickened or made milder to suit local palates. Outside China, mapo tofu has been reinterpreted in countless ways, from vegan versions with mushrooms to Japanese-style variations that tone down the spice. Despite these changes, it remains a cultural touchstone, served in homes and restaurants alike as a comforting, communal dish that layers fermented, savory, and tongue-tingling sensations over plain rice.