Mapo Tofu
A popular Sichuan dish consisting of tofu set in a spicy sauce, typically a thin, oily, and bright red suspension.
Valori Nutrizionali
* Il % del Valore Giornaliero (VG) indica quanto un nutriente in una porzione di cibo contribuisce a una dieta giornaliera. 2.000 calorie al giorno sono utilizzate per i consigli nutrizionali generali.
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Mapo Tofu originated in Chengdu, the capital of Sichuan province, during the Qing Dynasty (1644-1912). It is believed to have been created by a woman with pockmarks on her face (hence "Mapo," meaning pockmarked grandmother) who ran a small restaurant.
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Mapo Tofu is a beloved and iconic dish in Sichuan cuisine, representing the region's bold and complex flavor profile. It's a common dish in restaurants throughout China and has gained popularity worldwide.
Affordable and Accessible
Mapo Tofu is traditionally considered a humble and affordable dish, making it accessible to a wide range of people. It's often enjoyed as a simple and satisfying meal.
Family Style
It is often served as a family-style dish, meant to be shared among diners. The communal aspect adds to its cultural significance.
Regional Pride
Mapo Tofu is a source of pride for the people of Sichuan, showcasing the unique and distinctive flavors of their regional cuisine.
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Mapo Tofu is characterized by a complex and intense flavor profile that is both savory and spicy. The key flavors are derived from fermented broad bean paste (doubanjiang), chili oil, and Sichuan peppercorns.
The main flavors of Mapo Tofu include the savory umami notes from the fermented black beans (douchi) and broad bean paste (doubanjiang), a fiery heat from chili oil and chili bean paste, the numbing and tingling sensation of Sichuan peppercorns (ma la), and a slight sweetness. Ground meat, typically beef or pork, adds richness and texture. The tofu itself provides a soft and delicate counterpoint to the bold flavors of the sauce. Common additional ingredients include garlic, ginger, and scallions, which contribute to the overall complexity of the dish.
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Use Fresh Ingredients
Freshly ground Sichuan peppercorns will provide the most potent numbing sensation. High-quality doubanjiang is essential for the authentic flavor.
Blanch the Tofu
Blanching the tofu in salted water before adding it to the sauce helps to firm it up and prevent it from breaking apart during cooking. It also removes some of the beany flavor.
Adjust the Spice Level
The amount of chili oil and chili bean paste can be adjusted to suit your personal preference for spice. Start with a small amount and add more to taste.
Cornstarch Slurry
A cornstarch slurry is key to thickening the sauce to the correct consistency. Add it gradually, stirring constantly, until the sauce is glossy and clings to the tofu.
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