Mapo Tofu (Sichuan Style)

October 13, 2011 · 9 comments

I love a dish with a good story behind it and this week over at PBS I’ve written about the legend behind Mapo Doufu, a fiery dish from the Sichuan Province in China. It also happens to be one of my favorite tofu dishes, loaded with aromatics, spicy chilies and tongue tingling Sichuan Peppercorn. Check it out over at PBS.

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      This is really interesting thing good post. Thanks you for your work!

    • Anonymous

      Thats an interesting story and the dish looks great.

    • Jan Bennett

      I LOVE Mapo Tofu and this looks amazing!

    • http://twitter.com/JanBenn Jan Bennett

      I LOVE Mapo Tofu and this looks amazing!

    • Nipponnin

      I love 麻婆豆腐! I usually make it from a box though. What a stunning photo! I hope to meet you at  the Food blogger convention next month.

    • http://twitter.com/bunster10 Eva Chan

      I am so going to make this tonight.  I’ve always made my own variation of it but never made it with the sichuan peppercorns!  That should give it that needed punch to the dish! :)

    • melon

      麻婆豆腐是人间极品啊！i love it！it is awesome！！！！

    • Amanda

      I made this dish last night for a somewhat impromptu dinner party and it was definitely a crowd pleaser.  Also, we used fake meat crumbles because there were two vegetarians, and everyone was still quite happy.   Thank you for providing such a great recipe.

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