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 ...

I grew up on the sweet- and- salty, heavy- on- the- beef version of mapo tofu that my mom used to make for us (see page 600). When paired with her handmade beef dumplings, it was far and ...

Legend has it that Mapo Dofu is named for an old pock-marked Sichuan woman, Madame Chen, who owned a restaurant where people came from far and near to sample her special tofu (in Mandarin ...

That it absorbs a wide range of flavors is a boon, too, since it means the same blank slate can turn into something spicy, like mapo tofu, or tangy like this crisp tofu doused in hoisin ...

No local specialty is more treasured than mapo dofu, a sumptuous mélange of silky firm bean curd, chopped meat and suanmiao (a local leek) cooked in liberal amounts of oil with black beans ...

(Thank you to my husband for the inspired idea.) Mapo tofu–ifying the meaty base for Midwestern chili mac—as the name suggests, a cozy blend of chili and elbow macaroni—adds tons of savory heat.

Good morning. Andrea Nguyen is in The Times this week with a delightful exploration of her decadeslong fascination with mapo tofu, the fiery, fragrant specialty of Sichuan Province in China.

Mapo Tofu (or Sichuan Bean Curd, Stir-fried Tofu in Hot Sauce) Mapo Tofu or Mapo's Bean Curd, is wildly popular throughout China and originated at a restaurant in Chengdu. The tofu is served hot ...