Mapo tofu combines soft tofu and minced meat in a spicy, numbing sauce made with fermented beans and chili. A bold and comforting favorite from Sichuan cuisine. Everyone can make this at home.

The origin of mapo tofu is now the stuff of legend, like Paul Bunyan or Gungnir. Sometime during the latter half of the 19th century, Yu explained, laborers used to transport cooking oil in large ...

Japanese-style Mapo Tofu is a milder variation of the original Sichuan dish, made with tofu, ground meat, and a savory ...

This meat-free version of a popular Sichuan dish boasts tender tofu draped in a savory, mouth-numbing sauce. The characteristic tongue-tingling comes from Sichuan peppercorns. Food writer Diana ...

Like most stir-fries, mapo tofu is a quick-cooking dish, easily suitable for a 5:30 Challenge, except for its relatively long ingredient list. In addition to those aforementioned ingredients, it ...

Mapo tofu is one of the most well-known dishes from Sichuan in southwest China, made of tofu, minced pork, and spices. A plate of well-cooked mapo tofu is aromatic, soft, and numbingly spicy.

Press Photo/T.J. HamiltonTofu with minced pork (Sichuan mapo-tofu) Download this recipe for a 3-by-5-inch card (PDF) • 1 (14-ounce) package medium-firm tofu, cubed • 2 tablespoons peanut oil ...

"The Best" Mapo Tofu 4 to 6 servings Usually, Sichuan peppercorns are sprinkled on at the end, providing a numbing sensation as the dish is eaten.

Loosen up the cornstarch slurry (which will have settled) and add a 1/3 of it to the wok, pouring into the liquid (not on top of the tofu), and stir. Add the avocado and cook for 2 minutes, then ...

Rong Chic, a new Sichuan restaurant in Providence, is owned by Yao Liu, a former attorney originally from Chengdu, China. The ...