About: ma po tofu Ma Po Tofu

Ma Po Tofu - "Ma" (which means porous faced) "Po" (which means old woman) Tofu was named after the creator, an old lady who resided in Szechuan a long time ago. There were these noticeable marks on her face as a result of her previous suffering from measles. Because of this, customers often go to her restaurant give her a nick name "Ma Po". Her favorite dish spicy Tofu then became Ma Po Tofu. It is by far one of the most famous dishes in Chinese cuisine.

Mapo Tofu (Chinese: 麻婆豆腐; pinyin: Mápó dòufu) is a popular Chinese dish from the Szechuan (Sichuan) province. It is a combination of tofu (bean curd) and minced meat, usually pork, in a fiery spicy (hot) bean-based sauce, sometimes with other ingredients such as water chestnuts, onions, or wood ear fungus. The name means "Pocked-Face Lady’s Tofu", and is said to come from a (possibly fictional) food vendor by the name of Ma, who made and sold the dish. Another possible explanation stems from an alternate definition of 麻, meaning "numb": the Szechuan peppercorns used in the dish can slightly numb the diner’s mouth.

True Mapo doufu is powerfully spicy with both conventional "heat" spiciness and the characteristic "ma-la" spiciness of Szechuan cuisine. The authentic form of the dish is increasingly easier to find outside China today, but usually in Szechuanese restaurants that do not adapt the dish for non-Szechuanese tastes.

Often the dish is adulterated, with its spiciness severely toned down to widen its appeal. This happens even in Chinese restaurants, commonly those not specialising in Szechuan cuisine. In American Chinese cuisine the dish is often made without meat to appeal to vegetarians, and with very little spice.

Ingredients:

[1] Spicy Pixian Bean Paste 2.5 tsp, Black Soy Bean 1.5 tsp

[2] Ground Red Pepper 1.5 tsp, Chopped Garlic 1 tsp, Chopped Ginger 1 tsp

[3] Tofu (Soft) 2 packets (about 24 oz), Ground Beef/Pork 4 oz, Chicken Stock 1/2 cup, Corn Starch Solution(1/2 tsp of corn starch mixed with 5 tbsp of water, Szechuan Pepper Salt 1.5 tsp, Minced Green Onion 2 tsp.

Cooking Instructions:

1. Cut bean curd into half inch cubes. In saucepan, add in 8 cups of water with some salt and bring it to a boil. Add in bean curd and let cook for 10 seconds. Remove and drain.

2. Heat 3 tbsp of oil in a wok. Add in ground beef/pork and stir cook for about 2 minutes before adding in ingredient [1]. Stir and mix well. Pour in chicken stock.

3. Put the blanched Tofu into wok. Stir and let cook for 3 minutes. Add in ingredient [2] and cook for another 2 minutes. Slowly stir in the corn starch solution followed by Szechuan Pepper Salt. Stir well and transfer to plate.

4. Spread Minced Green Onion over and serve.

Tips:

Precook the Tofu in hot boiling water with salt would eliminate the strong soy taste and soda flavor that is generally found in any bean curd.

Story of Mápó tofu

Legend of the Má Pó

Legend says that the pock-marked old woman (Má Pó) was a leprous widow who lived in the Chinese city of Chengdu. Due to her condition, her home was placed on the outskirts of the city. By coincidence, it was near a road where goods carriers often passed. Although the rich merchants could afford to stay within the numerous inns of the prosperous city while waiting for their goods to sell, poor farmers would stay in cheaper inns scattered along the sides of roads on the outskirts of the ancient city.

It is said that the first people who tasted the old woman’s cooking were a farmer and his son who arrived late to the city during a terrible rainstorm. They were forced to find shelter in the old woman’s home having found that all of the inns were full.

Eager for the company, the old woman from her poulty larder prepared them a meal, including the dish now know as Mápó dòufu. The dish was so delicious that soon each time the father and son passed the old woman’s home they would stay for a meal. In this way, the old woman’s renown spread as other goods carriers joined the father and son in visiting and staying at the her home. These visitors would often bring the ingredients for her dish so as not to burden her larder.

As time passed, the dish evolved. However, the core ingredients have always been: an ounce of ground pork, a few ounces of tofu, and an ample amount of ground Sichuan pepper.

History of the Má Pó

Whether or not the Má Pó actually existed is open to debate. Much of evidence for her story is derived from the similarities of pronunciation and form in the character "leprose" and the character for "numb". In many circumstances, the two characters are used interchangeably. Outside of similarites in etymology, the story is based purely on hear-say evidence.