Mapo tofu is a popular Chinese dish from Szechuan cuisine province. It consists of tofu set in a spicy sauce, typically a thin, oily, and bright red suspension, based on douban, and douchi, along with minced meat, traditionally beef. Variations exist with other ingredients such as water chestnuts, onions, other vegetables, or wood ear fungus. One account indicates that the dish existed as early as 1254, in a suburb of Chengdu, the capital city of Sichuan province.
Ma po tofu
Sichuan province dish
Characteristic of:
Chinese cuisine
Chinese-American cuisine
Hong Kong cuisine
Japanese cuisine
Korean cuisine
Szechuan cuisine
Contains:
Tofu
Contains, including ancestors:
Tofu
Also known as:
English:
ma po dofuma po doufumapo tofumapo dofumapo doufu
Wikidata ID:
Q1298577
Wikipedia title:
Mapo tofu
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