Mapo tofu is one of my favorite tofu dishes tossed with spicy, savory sauce and shiitake mushrooms and served over rice. This classic Chinese recipe is a main dish that will become a family ...

Learn how to make Mapo Tofu — soft tofu in a spicy, savoury sauce made with garlic, doubanjiang, ground pork, and Sichuan pepper. It’s warming, mouth-tingling, and best with steamed rice.

Anyone who says tofu is bland or boring hasn’t eaten mapo tofu, the intoxicatingly spicy, fragrant dish from the Sichuan Province of China. Unlike the gentle Vietnamese tofu dishes I grew up ...

The mapo at Meizhou Dongpo, a China-based restaurant group with a handful of Southern California locations, was my overall favorite on the list. The dish tingles the tongue but doesn’t overdo it.

Mapo tofu is one of the most well-known dishes from Sichuan in southwest China, made of tofu, minced pork, and spices. A plate of well-cooked mapo tofu is aromatic, soft, and numbingly spicy.

Add the dark soy sauce and 1 teaspoon of ground Sichuan peppercorn to the meat. Mix and let sit in the fridge for 15 to 20 minutes. (For the peppercorns, you’re probably buying them whole.

Mapo dofu is a local specialty, a sumptuous mélange of ingredients that are a culinary embodiment of lively Chengdu in China's Sichuan province.