Mapo Tofu

N.W.: 180g (6.35 OZ)
Sauce for Mapo Tofu: 160g (5.64 OZ)
Corn starch: 20g (0.71 OZ)

Sauce for Mapo Tofu: Canola oil, soybean oil, Pixian doubanjiang (broad bean paste), chili powder, garlic, ginger, MSG, salt, water, Sichuan peppercorn, disodium 5'-ribonucleotide, yeast extract

Starch: corn

Mapo Tofu is one of the traditional famous dishes of the Sichuan region and belongs to Sichuan cuisine. It is known for its numbing spiciness, fresh aroma, and tender texture. Its history dates back to the first year of the Tongzhi era (1862) during the Qing Dynasty, when it was created by Chen Chunfu and his wife, who ran a restaurant near Wanfuqiao in Chengdu. Because Chen's wife had a few pockmarks on her face, the dish was named 'Chen Mapo Tofu.'

Mapo Tofu has a vibrant red color, with smooth tofu, crispy minced meat, and a balanced combination of numbing, spicy, fragrant, crispy, tender, and hot flavors. It is a dish full of distinct Sichuan characteristics, leaving an unforgettable aftertaste.