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{{short description|Sichuan cuisine dish}}
{{short description|Sichuan cuisine dish}}
{{Refimprove|date=December 2012}}
{{Infobox food
{{Infobox food
| name = Mapo tofu
| name = Mapo tofu
| image = Billyfoodmabodofu3.jpg
| image = Chen Mapo Tofu.jpg
| caption = A plate of mapo tofu
| caption = A bowl of mapo tofu
| alternate_name =
| alternate_name =
| country = [[Chinese cuisine|China]]
| country = [[Chinese cuisine|China]]
Line 30: Line 29:


{{infobox Chinese
{{infobox Chinese
| pic = Mapo doufu (Chinese characters).svg
| piccap = "Mapo tofu" in Chinese characters
| picupright = 0.85
| c = {{linktext|麻婆豆腐}}
| c = {{linktext|麻婆豆腐}}
| l = "pockmarked old woman beancurd"
| l = "pockmarked old woman beancurd"
Line 52: Line 48:
}}
}}


'''Mapo tofu''' ({{zh|s=麻婆豆腐|p=mápó dòufu|Numbing Old-woman Beancurd}}) is a popular [[Chinese cuisine|Chinese dish]] from [Sichuan]] province.<ref name="nyt2020">{{cite news |last1=Nguyen |first1=Andrea |title=What I Learned From Loving Mapo Tofu |url=https://www.nytimes.com/2020/10/05/dining/mapo-tofu-recipes.html?campaign_id=58&emc=edit_ck_20201007&instance_id=22871&nl=cooking&regi_id=16325338&segment_id=40102&te=1&user_id=4aa1a82d10fce578acd6a224cd3c09bd |accessdate=October 7, 2020 |publisher=New York Times |date=October 5, 2020}}</ref> It consists of [[tofu]] set in a spicy sauce, typically a thin, oily, and bright red suspension, based on [[Doubanjiang|douban]] (fermented broad bean and chili paste) and [[douchi]] (fermented black beans), along with minced meat, traditionally [[beef]].<ref>{{Cite book|title=Land of Plenty|last=Dunlop|first=Fuchsia|publisher=W. W. Norton Company|year=2001|isbn=0393051773|location=|pages=[https://archive.org/details/landofplentytrea00dunl/page/313 313]|url-access=registration|url=https://archive.org/details/landofplentytrea00dunl/page/313}}</ref> Variations exist with other ingredients such as [[Eleocharis dulcis|water chestnuts]], [[onion]]s, other vegetables, or [[Auricularia auricula-judae|wood ear fungus]]. One account indicates that the dish existed as early as 1254, in a suburb of [[Chengdu]], the capital city of Sichuan province.<ref>{{cite web |last1=Kwan |first1=KP |title=How to cook the authentic Mapo Tofu |url=https://tasteasianfood.com/mapo-tofu/ |website=Taste of Asian Food |publisher=Taste of Asian Food |accessdate=August 27, 2019}}</ref>
'''Mapo tofu''' ({{zh|t=麻婆豆腐|p=mápó dòufu|Numbing Old-woman Beancurd}}) is a popular [[Chinese cuisine|Chinese dish]] from [[Sichuan]] province.<ref name="nyt2020">{{cite news |last1=Nguyen |first1=Andrea |title=What I Learned From Loving Mapo Tofu |url=https://www.nytimes.com/2020/10/05/dining/mapo-tofu-recipes.html |work=New York Times |date=October 5, 2020 |archive-url=https://web.archive.org/web/20231108033238/https://www.nytimes.com/2020/10/05/dining/mapo-tofu-recipes.html |archive-date=8 November 2023}}</ref> It consists of [[tofu]] set in a spicy sauce, typically a thin, oily, and bright red suspension, based on [[Doubanjiang|douban]] (fermented broad bean and chili paste), and [[douchi]] (fermented black beans), along with minced meat, traditionally [[beef]].<ref>{{Cite book|title=Land of Plenty|last=Dunlop|first=Fuchsia|publisher=W. W. Norton Company|year=2001|isbn=0393051773|pages=[https://archive.org/details/landofplentytrea00dunl/page/313 313]|url-access=registration|url=https://archive.org/details/landofplentytrea00dunl/page/313}}</ref> Variations exist with other ingredients such as [[Eleocharis dulcis|water chestnuts]], [[onion]]s, other vegetables, or [[Auricularia auricula-judae|wood ear fungus]]. One account indicates that the dish existed as early as 1254, in a suburb of [[Chengdu]], the capital city of Sichuan. Other accounts indicate it originated at a Chengdu restaurant in the 1860s.<ref>https://www.chinadaily.com.cn/kindle/2015-09/06/content_21798522.htm {{bare URL inline|date=April 2023}}</ref>


==Etymology and history==
==Etymology and history==
"Ma" stands for ''mázi'', 麻子, which means pockmarks. "Po" is the first syllable of ''pópo'', 婆婆, which means an old woman or grandma. Hence, ''mápó'' is an old woman whose face is pockmarked. It is thus sometimes translated as "pockmarked grandma's beancurd".<ref name="nyt2020"/>
"Ma" stands for ''mázi'', {{lang|zh-CN|麻子}}, which means pockmarks. "Po" is the first syllable of ''pópo'', {{lang|zh-CN|婆婆}}, which means an old woman or grandma. Hence, ''mápó'' is an old woman whose face is pockmarked. It is thus sometimes translated as "pockmarked grandma's beancurd".<ref name="nyt2020"/>


According to ''Mrs. Chiang's Szechwan Cookbook'': "Eugene Wu, the Librarian of the [[Harvard Yenching Library]], grew up in [[Chengdu]] and claims that as a schoolboy he used to eat Pock-Marked Ma's Bean Curd or ''mapo doufu'', at a restaurant run by the original Pock-Marked Ma herself. One ordered by weight, specifying how many grams of bean curd and meat, and the serving would be weighed out and cooked as the diner watched. It arrived at the table fresh, fragrant, and so spicy hot, or ''la'', that it actually caused sweat to break out."<ref>
According to ''Mrs. Chiang's Szechwan Cookbook'': "[[Eugene W. Wu|Eugene Wu]], the Librarian of the [[Harvard Yenching Library]], grew up in [[Chengdu]] and claims that as a schoolboy he used to eat Pock-Marked Ma's Bean Curd or ''mapo doufu'', at a restaurant run by the original Pock-Marked Ma herself. One ordered by weight, specifying how many grams of bean curd and meat, and the serving would be weighed out and cooked as the diner watched. It arrived at the table fresh, fragrant, and so spicy hot, or ''la'', that it actually caused sweat to break out."<ref>
Schrecker, Ellen with Shrecker, John. ''Mrs. Chiang's Szechwan Cookbook''. New York, Harper & Row, 1976. p. 220.</ref>
Schrecker, Ellen with Shrecker, John. ''Mrs. Chiang's Szechwan Cookbook''. New York, Harper & Row, 1976. p. 220.</ref>


In Japan, the dish was introduced and popularized by the Sino-Japanese chef [[Chen Kenmin]]. His son, [[Chen Kenichi]], made it more popular as it was one of his trademark dishes on the television program ''[[Iron Chef]]''.<ref>{{cite web|url=https://www.facebook.com/story.php?story_fbid=489701581071521&id=166948030098414|title=Moodi Foodi |publisher=Facebook |access-date=12 February 2019}}</ref><ref>{{cite web|url=https://www.spectroom.com/102963700-chen-kenmin|title=Chen Kenmin|publisher=Spectroom.com|accessdate=12 February 2019}}</ref><ref>{{cite web|url=http://www.tokyoeats.jp/chen-kenichi-mabo-tofu/|title=Chen Kenichi Mabo Tofu - Tokyo Eats|publisher=Tokyoeats.jp|accessdate=12 February 2019}}</ref>
In Japan, the dish was introduced and popularized by the Chinese-Japanese chef [[Chen Kenmin]]. His son, [[Chen Kenichi]], made it more popular as it was one of his trademark dishes on the television program ''[[Iron Chef]]''.<ref>{{cite web|url=https://www.facebook.com/story.php?story_fbid=489701581071521&id=166948030098414|title=Moodi Foodi |publisher=Facebook |access-date=12 February 2019}}</ref><ref>{{cite web|url=https://www.spectroom.com/102963700-chen-kenmin|title=Chen Kenmin|publisher=Spectroom.com|access-date=12 February 2019|archive-date=29 September 2022|archive-url=https://web.archive.org/web/20220929060045/https://www.spectroom.com/102963700-chen-kenmin|url-status=dead}}</ref><ref>{{cite web|url=http://www.tokyoeats.jp/chen-kenichi-mabo-tofu/|title=Chen Kenichi Mabo Tofu - Tokyo Eats|date=20 August 2012 |publisher=Tokyoeats.jp|access-date=12 February 2019}}</ref>


==Characteristics==
==Characteristics==
Authentic mapo tofu is powerfully spicy with both [[Piquancy|conventional "heat" spiciness]] and the characteristic ''málà'' (numbing spiciness) flavor of Sichuan cuisine. The feel of the particular dish is often described by cooks using seven specific Chinese adjectives: ''má'' 麻 (numbing), ''là'' 辣 (spicy hot), ''tàng'' 烫 (hot temperature), ''xiān'' 鲜 (fresh), ''nèn'' 嫩 (tender and soft), ''xiāng'' 香 (aromatic), and ''sū'' 酥 (flaky). The authentic form of the dish is increasingly easy to find outside China today, but usually only in Sichuanese restaurants that do not adapt the dish for non-Sichuanese tastes.
Authentic mapo tofu is powerfully spicy with both [[Piquancy|conventional "heat" spiciness]] and the characteristic ''[[Mala (seasoning)|málà]]'' (numbing spiciness) flavor of Sichuan cuisine. The feel of the particular dish is often described by cooks using seven specific Chinese adjectives: ''má'' {{lang|zh-CN|麻}} (numbing), ''là'' {{lang|zh-CN|辣}} (spicy hot), ''tàng'' {{lang|zh-CN|烫}} (hot temperature), ''xiān'' {{lang|zh-CN|鲜}} (fresh), ''nèn'' {{lang|zh-CN|嫩}} (tender and soft), ''xiāng'' {{lang|zh-CN|香}} (aromatic), and ''sū'' {{lang|zh-CN|酥}} (flaky). The authentic form of the dish is increasingly easy to find outside China today, but it is usually adapted for non-Sichuanese tastes.


The most important and necessary ingredients in the dish that give it the distinctive flavour are chili [[broad bean paste]] (salty bean paste) from Sichuan's [[Pixian]] county (郫县豆瓣酱), [[fermented black beans]], [[chili oil]], chili flakes of the [[heaven-facing pepper]] (朝天辣椒), [[Sichuan peppercorn]]s, [[garlic]], [[scallion|green onions]], and [[rice wine]].<ref>{{cite web|title=Mapo Tofu|url=http://baike.baidu.com/view/5170.htm#4|publisher=[[Baidu]]|accessdate=27 April 2013|language=Chinese}}</ref> Supplementary ingredients include water or stock, sugar (depending on the saltiness of the bean paste brand used), and starch (if it is desired to thicken the sauce).<ref>{{cite web|title=Mapo tofu practice|url=http://www.meishichina.com/Eat/RMenu/200803/31604_2.html |work=Meishi China|accessdate=27 April 2013|language=Chinese}}</ref>
The most important and necessary ingredients in the dish that give it the distinctive flavour are chili [[broad bean paste]] (salty bean paste) from Sichuan's [[Pixian]] county ({{lang|zh-CN|郫县豆瓣酱}}), [[fermented black beans]], [[chili oil]], chili flakes of the [[heaven-facing pepper]], [[Sichuan peppercorn]]s, [[garlic]], [[ginger]], [[scallion|green onions]], and [[rice wine]].{{citation needed|date=October 2020}} Supplementary ingredients include water or stock, sugar (depending on the saltiness of the bean paste brand used), and starch (if it is desired to thicken the sauce).<ref>{{cite web|title=Mapo tofu practice|url=http://www.meishichina.com/Eat/RMenu/200803/31604_2.html |work=Meishi China|access-date=27 April 2013|language=zh}}</ref>


==Variations==
==Variations==
Mapo tofu can also be found in restaurants in other [[Chinese provinces]] as well as in [[Japan]] and [[Korea]] where the flavor is adapted to local tastes. In the west, the dish is often greatly changed, with its spiciness severely toned down to widen its appeal. This happens particularly in Chinese restaurants not specialising in [[Sichuan cuisine]]. In [[American Chinese cuisine]], the dish is sometimes made without meat to appeal to vegetarians, using [[shiitake]]s or other edible mushrooms as substitutes to meat.
Mapo tofu can also be found in restaurants in other [[Chinese provinces]], as well as in [[Japan]] and [[Korea]] where the flavor is adapted to local tastes. In the [[Western world|West]] the dish is often greatly changed, with its spiciness toned down in order to widen its appeal.{{Citation needed |date= May 2021}} <ref>{{Cite web |last=JINGBO |first=XU |title=Mapa Tofu: How Chinese Cuisine Influenced the Table of Japanese? |url=https://m.jiemian.com/article/1609954.html}}</ref> This happens particularly in Chinese restaurants which do not specialize in [[Sichuan cuisine]]. The dish is often made without meat to appeal to vegetarians, using [[shiitake]], other edible mushrooms, or plant-based meat substitutes. In preparing the vegetarian version of the dish, one can add pickled vegetables (''[[zha cai]]'' or ''[[ya cai]]'') to create more flavor to make up for the absence of the meat, but these are optional. The pickles can also be added to the non-vegetarian dish if desired.<ref>{{cite book |last1=Law |first1=Kenneth |title=Authentic Recipes from China |date=2004 |publisher=Periplus Editions |location=Singapore |isbn=0794602088 |page=69}}</ref><ref>{{cite web |last1=López-Alt |first1=J. Kenji |title=The Best Vegan Mapo Tofu Recipe |url=https://www.seriouseats.com/the-best-vegan-mapo-tofu-recipe |website=Serious Eats |access-date=24 August 2023}}</ref>


==Gallery==
==Gallery==
<gallery class="center" heights="155" widths="200">
<gallery class="center" heights="155" widths="200">
File:HK TST Chungking Mansion Cke 大家樂 Cafe de Carol Restaurant Mapo doufu.JPG|Mapo tofu in Hong Kong
File:HK TST Chungking Mansion Cke 大家樂 Cafe de Carol Restaurant Mapo doufu.JPG|Mapo tofu in [[Hong Kong]]
File:Mabodoufu with rice.jpg|Mapo tofu at a restaurant in [[Kobe, Japan]]
File:Mabodoufu with rice.jpg|Mapo tofu at a restaurant in [[Kobe, Japan]]
File:Homemade Mapo doufu.jpg|Homemade mapo tofu
File:Homemade Mapo doufu.jpg|Homemade mapo tofu
File:Mapo tofu (vegetarian version).png|A vegetarian version of Mapo tofu in which diced shiitake mushrooms are used as a substitute for ground meat.
</gallery>
</gallery>


==See also==
==See also==
{{portal|Food}}
{{portal|China|Food}}
* [[Chinese cuisine]]
* [[Chinese cuisine]]
⚫
* [[Sichuan cuisine]]
* [[Kung Pao chicken]]
* [[Kung Pao chicken]]
* [[List of Chinese dishes]]
* [[List of Chinese dishes]]
* [[List of tofu dishes]]
* [[List of tofu dishes]]
⚫
* [[Szechuan cuisine]]


==References==
==References==
Line 89: Line 86:


== External links ==
== External links ==
* {{Commons category-inline|Mapo doufu}}
{{Commons category|Mapo doufu}}
* {{cite web|last=Erway|first=Cathy|url=https://www.saveur.com/story/food/mapo-tofus-fiery-path-to-world-domination/|title=Mapo Tofu's Fiery Path to World Domination|magazine=[[Saveur]]|date=2020-02-05}} - [https://getpocket.com/explore/item/mapo-tofu-s-fiery-path-to-world-domination Copy at] [[Getpocket]]

{{Sichuan cuisine}}
{{Sichuan cuisine}}
{{Soy|state=collapsed}}
{{Soy|state=collapsed}}


{{DEFAULTSORT:Mapo Doufu}}
{{DEFAULTSORT:Mapo Doufu}}

[[Category:Sichuan cuisine]]
[[Category:Sichuan cuisine]]
[[Category:Chinese cuisine]]
[[Category:Hong Kong cuisine]]
[[Category:Tofu dishes]]
[[Category:Tofu dishes]]

Latest revision as of 23:59, 3 December 2024

Mapo tofu
A bowl of mapo tofu
Place of originChina
Region or stateSichuan
Main ingredientsTofu, douban (fermented broadbean and chili paste), and douchi (fermented black beans), along with minced meat
Mapo tofu
Chinese麻婆豆腐
Hanyu Pinyinmápó dòufu
Literal meaning"pockmarked old woman beancurd"
Transcriptions
Standard Mandarin
Hanyu Pinyinmápó dòufu
Bopomofoㄇㄚˊ   ㄆㄛˊ   ㄉㄡˋ   ˙ㄈㄨ
Gwoyeu Romatzyhmapor dow.fuu
Wade–Gilesma2-pʻo2 tou4-fu
Tongyong Pinyinmápó dòufů
Yale Romanizationmápwó dòufu
IPA[mǎ.pʰwǒ tôʊ.fu]
Yue: Cantonese
Yale Romanizationmàhpòh dauhfuh
Jyutpingmaa4po4 dau6fu6
IPA[ma˩.pʰɔ˩ tɐw˨.fu˨]
Southern Min
Hokkien POJbâ-pô-tāu-hū

Mapo tofu (Chinese: 麻婆豆腐; pinyin: mápó dòufu) is a popular Chinese dish from Sichuan province.[1] It consists of tofu set in a spicy sauce, typically a thin, oily, and bright red suspension, based on douban (fermented broad bean and chili paste), and douchi (fermented black beans), along with minced meat, traditionally beef.[2] Variations exist with other ingredients such as water chestnuts, onions, other vegetables, or wood ear fungus. One account indicates that the dish existed as early as 1254, in a suburb of Chengdu, the capital city of Sichuan. Other accounts indicate it originated at a Chengdu restaurant in the 1860s.[3]

Etymology and history

[edit]

"Ma" stands for mázi, 麻子, which means pockmarks. "Po" is the first syllable of pópo, 婆婆, which means an old woman or grandma. Hence, mápó is an old woman whose face is pockmarked. It is thus sometimes translated as "pockmarked grandma's beancurd".[1]

According to Mrs. Chiang's Szechwan Cookbook: "Eugene Wu, the Librarian of the Harvard Yenching Library, grew up in Chengdu and claims that as a schoolboy he used to eat Pock-Marked Ma's Bean Curd or mapo doufu, at a restaurant run by the original Pock-Marked Ma herself. One ordered by weight, specifying how many grams of bean curd and meat, and the serving would be weighed out and cooked as the diner watched. It arrived at the table fresh, fragrant, and so spicy hot, or la, that it actually caused sweat to break out."[4]

In Japan, the dish was introduced and popularized by the Chinese-Japanese chef Chen Kenmin. His son, Chen Kenichi, made it more popular as it was one of his trademark dishes on the television program Iron Chef.[5][6][7]

Characteristics

[edit]

Authentic mapo tofu is powerfully spicy with both conventional "heat" spiciness and the characteristic málà (numbing spiciness) flavor of Sichuan cuisine. The feel of the particular dish is often described by cooks using seven specific Chinese adjectives: má 麻 (numbing), là 辣 (spicy hot), tàng 烫 (hot temperature), xiān 鲜 (fresh), nèn 嫩 (tender and soft), xiāng 香 (aromatic), and sū 酥 (flaky). The authentic form of the dish is increasingly easy to find outside China today, but it is usually adapted for non-Sichuanese tastes.

The most important and necessary ingredients in the dish that give it the distinctive flavour are chili broad bean paste (salty bean paste) from Sichuan's Pixian county (郫县豆瓣酱), fermented black beans, chili oil, chili flakes of the heaven-facing pepper, Sichuan peppercorns, garlic, ginger, green onions, and rice wine.[citation needed] Supplementary ingredients include water or stock, sugar (depending on the saltiness of the bean paste brand used), and starch (if it is desired to thicken the sauce).[8]

Variations

[edit]

Mapo tofu can also be found in restaurants in other Chinese provinces, as well as in Japan and Korea where the flavor is adapted to local tastes. In the West the dish is often greatly changed, with its spiciness toned down in order to widen its appeal.[citation needed] [9] This happens particularly in Chinese restaurants which do not specialize in Sichuan cuisine. The dish is often made without meat to appeal to vegetarians, using shiitake, other edible mushrooms, or plant-based meat substitutes. In preparing the vegetarian version of the dish, one can add pickled vegetables (zha cai or ya cai) to create more flavor to make up for the absence of the meat, but these are optional. The pickles can also be added to the non-vegetarian dish if desired.[10][11]

[edit]
  • Mapo tofu in Hong Kong
    Mapo tofu in Hong Kong
  • Mapo tofu at a restaurant in Kobe, Japan
    Mapo tofu at a restaurant in Kobe, Japan
  • Homemade mapo tofu
    Homemade mapo tofu
  • A vegetarian version of Mapo tofu in which diced shiitake mushrooms are used as a substitute for ground meat.
    A vegetarian version of Mapo tofu in which diced shiitake mushrooms are used as a substitute for ground meat.

See also

[edit]

References

[edit]
  1. ^ a b Nguyen, Andrea (October 5, 2020). "What I Learned From Loving Mapo Tofu". New York Times. Archived from the original on 8 November 2023.
  2. ^ Dunlop, Fuchsia (2001). Land of Plenty. W. W. Norton Company. pp. 313. ISBN 0393051773.
  3. ^ https://www.chinadaily.com.cn/kindle/2015-09/06/content_21798522.htm [bare URL]
  4. ^ Schrecker, Ellen with Shrecker, John. Mrs. Chiang's Szechwan Cookbook. New York, Harper & Row, 1976. p. 220.
  5. ^ "Moodi Foodi". Facebook. Retrieved 12 February 2019.
  6. ^ "Chen Kenmin". Spectroom.com. Archived from the original on 29 September 2022. Retrieved 12 February 2019.
  7. ^ "Chen Kenichi Mabo Tofu - Tokyo Eats". Tokyoeats.jp. 20 August 2012. Retrieved 12 February 2019.
  8. ^ "Mapo tofu practice". Meishi China (in Chinese). Retrieved 27 April 2013.
  9. ^ JINGBO, XU. "Mapa Tofu: How Chinese Cuisine Influenced the Table of Japanese?".
  10. ^ Law, Kenneth (2004). Authentic Recipes from China. Singapore: Periplus Editions. p. 69. ISBN 0794602088.
  11. ^ López-Alt, J. Kenji. "The Best Vegan Mapo Tofu Recipe". Serious Eats. Retrieved 24 August 2023.
[edit]
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