Mapo Tofu
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We ordered from my favorite Chinese place last night, Sichuan Bistro. I wanted to expand my knowledge, so I ordered the Mapo Tofu, which is tofu cubes that are cooked in a spicy sauce with ground pork or beef, Sichuan peppercorns, and other flavorful ingredients. It is a favorite for its bold flavors and spicy kick.
It was (and is for lunch today) delicious. It has a little numbing spice but not a lot. I highly recommend if you like spicy dishes.
The origins of Ma Po Tofu can be traced back to the Qing Dynasty in China. The dish was created by a woman named Chen Ma Po, who ran a small restaurant in Chengdu, Sichuan province. Ma Po Tofu quickly became popular among locals and eventually gained fame throughout China. Today, the dish can be found in many Chinese restaurants around the world.
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If you like spicy Sichuan food, try these classic Sichuan dishes:
- Beef and Tripe Medley 夫妻肺片
- Mouth-Watering Chicken 口水鸡
- Ground Pork with Rice Noodle 蚂蚁上树 (literally translates to "ants climbing up a tree")
- Spicy Pork Bloodcake Stew 毛血旺
First three should be available in most Sichuan restaurants. Last one is a bit rarer.
Bon appétit!
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Do t have any of them by that name, but maybe a more Americanized one. They do have an authentic menu, and don’t even think about getting a table on Sunday.
