Mapo tofu

Mapo tofu

A bowl of mapo tofu
Place of origin	China
Region or state	Sichuan
Main ingredients	Tofu, douban (fermented broadbean and chili paste), and douchi (fermented black beans), along with minced meat
Cookbook: Mapo tofu   Media: Mapo tofu

Mapo tofu (Chinese: 麻婆豆腐; pinyin: mápó dòufu) is a popular Chinese dish from Sichuan province.^[1] It consists of tofu set in a spicy sauce, typically a thin, oily, and bright red suspension, based on douban (fermented broad bean and chili paste), and douchi (fermented black beans), along with minced meat, traditionally beef.^[2] Variations exist with other ingredients such as water chestnuts, onions, other vegetables, or wood ear fungus. One account indicates that the dish existed as early as 1254, in a suburb of Chengdu, the capital city of Sichuan.^{[citation needed]} Other accounts indicate it originated at a Chengdu restaurant in the 1860s–1870s.^[3][4][5]