Discover the Story Behind Mapo Tofu

I love a dish with a good story behind it, and Mapo Tofu is a legendary dish from the Sichuan province in China that has a good one. Well, actually it has several, but my favorite is that of an old lady (po) whose face was covered in pockmarks (mazi). Because of her disfigurement she lived the life of an outcast outside the provincial capital, Chengdu. One dark and stormy night, a wealthy businessman stopped at her home to seek shelter from the rain. Delighted at having a guest, she raided her meager pantry to put together a dish made with tofu and pork. The traveler was so amazed by her delicious creation that he sent more travelers her way for Ma Pos Doufu. Today this dish, known as Mapo Tofu, can be found in almost any Chinese restaurant around the world with hundreds of variations adapting the piquant original to suit local tastes. While its not everyones cup of tea, for an authentic Sichuan style Mapo Doufu, the floral tongue numbing Sichuan peppercorn is a must. Along with the fiery heat from the doubanjiang, it provides a circus of sensation in your mouth. You should be able to find both doubanjiang (also known as Chili Bean Paste) and black bean paste in any supermarket with a descent Asian food section. For the fermented black beans and Sichuan peppercorns, youll probably need to head to your nearest Chinese grocery store. As with any stir-fry, the key is to cook at a very high temperature, so its best to have all your ingredients prepared and ready to add to the pan.

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Marc Matsumoto is a culinary consultant and recipe repairman who shares his passion for good food through his website norecipes.com. For Marc, food is a life long journey of exploration, discovery and experimentation and he shares his escapades through his blog in the hopes that he inspires others to find their own culinary adventures. Marcs been featured in the New York Times, Wall Street Journal, and USA Today, and has made multiple appearances on NPR and the Food Network.