Speaking of the name “Mapo Tofu”, it really has a long history. It is said that during the reign of Tongzhi in the Qing Dynasty, there was a small restaurant beside Wanfu bridge outside the north gate of Chengdu in Sichuan Province. The hostess Chen was good at cooking dishes, especially the tofu she cooked with gypsum tofu, minced beef, pepper, Chinese prickly ash and bean paste. It was very popular among the local people because of its spicy, delicious and delicious taste. At that time, there was no official name for this dish, so people named it “Mapo Tofu” because of the pockmarks on Chen’s face. It has been handed down to this day, and now it has become a household name.


1 piece of tofu
Right amount of minced meat
Right amount of Zanthoxylum powder
Proper amount of soy sauce
Moderate amount of bean paste
Appropriate amount of shallot
Proper amount of edible oil
Appropriate amount of garlic
Moderate amount of ginger


Step 1
Cut tofu into pieces and blanch in boiling water to remove excess water from tofu.

Step 2
Heat the oil in the pan, add ginger and garlic and saute until fragrant.

Step 3
Add bean sauce and stir until fragrant.

Step 4
Add minced meat and stir well.

Step 5
Add tofu, then add water, stir well.

Step 6
Add sugar, soy sauce, Chinese prickly ash noodles, mix well and cook for 10 minutes

Step 7
Thicken the sauce and you can start the pot.

Step 8
After loading the plate, sprinkle with pepper noodles and scallions.