This classic dish is traditionally served with beef, but is now often prepared with other meats, or mushrooms as a vegetarian option.
MAPO tofu is one of the most famous dishes from Chengdu in China’s Sichuan province.
Literally translated as pock-marked grandma’s beancurd, the name of this dish has inspired several different tales of its origin.
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This classic dish is traditionally served with beef, but is now often prepared with other meats, or mushrooms as a vegetarian option.
Season the minced beef with sesame oil, soy sauce and black pepper for about 20 minutes before browning it in hot oil.
Cut the block of silken tofu into cubes of about 2cm.
Be gentle when stirring the dish after the tofu is added to avoid breaking up the soft cubes.
Return the fried crispy minced beef to the pan at the end of the cooking and simmer with the tofu to meld all the flavours together.
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