Chengdu Roots

• Created in the late Qing era by a Chengdu cook nicknamed “Ma Po.”
• Became a city staple—now in eateries from student canteens to classic restaurants.

What You’ll Taste

• Doubanjiang: deep chili–bean umami.
• Douchi (fermented black beans): savory pops.
• Huājiāo (peppercorn): citrusy tingle, not heat.
• Silken/soft tofu + a little minced beef/pork (often).

Mandarin Phrases

• 麻婆豆腐，一份 — One Mapo Tofu, please.
• 少辣 / 微辣 / 中辣 / 特辣 — Less / mild / medium / extra spicy.
• 少油 — Less oil.
• 多一点花椒 — Extra peppercorn tingle.
• 要一碗米饭 — One bowl of rice.

Diet Notes

• Vegetarian: Ask for 素的、不要肉 (veg, no meat). Some kitchens can swap minced mushrooms.
• Halal-friendly: Request 不要猪肉 (no pork) or choose places using beef.
• Allergens: Soy (tofu), chili; doubanjiang/soy sauce may contain gluten—ask if needed.

Ingredients (2–3 servings)

• Soft tofu 1 block (cut 2 cm cubes).
• Doubanjiang 1–1.5 tbsp; Douchi 1 tsp (rinsed, optional).
• Garlic 2 cloves, ginger a slice, scallions 2.
• Ground beef/pork 60–80 g (optional).
• Light stock/water 250 ml; soy sauce 1 tsp; sugar ½ tsp.
• Ground Sichuan peppercorn ½–1 tsp; chili flakes (to taste).
• Oil 1–2 tbsp; cornstarch slurry (1 tsp starch + 2 tsp water).

Method (10–12 min)

1. Blanch tofu 1–2 min in lightly salted hot water; drain (keeps it tender).
2. Sauté meat with oil (skip for veg). Add doubanjiang & douchi; fry until red oil appears.
3. Add garlic/ginger, then stock, soy, sugar. Slide in tofu; simmer gently 3–4 min.
4. Thicken with cornstarch slurry to a glossy sauce.
5. Finish with scallions and ground peppercorn. Taste and adjust heat/salt.

For vegetarian: start with oil → doubanjiang/douchi → aromatics → stock → tofu; add diced shiitake for body.

• Mapo Tofu — 麻婆豆腐 — mápó dòufu
• Doubanjiang — 豆瓣酱 — dòubànjiàng
• Douchi — 豆豉 — dòuchǐ

• Sichuan peppercorn — 花椒 — huājiāo
• Less spicy — 少辣 — shǎo là
• Not spicy — 不要辣 — bú yào là

• Vegetarian — 素的 — sù de
• Rice (one bowl) — 一碗米饭 — yì wǎn mǐfàn
• Less oil — 少油 — shǎo yóu