Mapo Tofu (麻婆豆腐) is one of the most iconic dishes from Sichuan cuisine, known for its bold, spicy flavors and unique numbing sensation from Sichuan peppercorns. This dish perfectly embodies the concept of "málà" (麻辣) - the combination of numbing and spicy that Sichuan cooking is famous for.
In this video tutorial, you'll learn the authentic method to create this beloved dish at home, including how to properly prepare the tofu, balance the spices, and achieve that signature silky texture that makes Mapo Tofu so irresistible.
Spicy, numbing, savory with umami depth
Intermediate - requires attention to timing
Soft tofu, Sichuan peppercorns, doubanjiang
Approximately 25-30 minutes