A Taste of Home: Mapo Tofu

Mapo tofu’s spicy and savory flavors combine best with warm rice, stir-fried vegetables, or sesame noodles. Photo: Eric Feng

By ERIC FENG

Exploring the world through cooking is like a passport to discovering culture. When I visited mainland China around seven years ago to visit my relatives, I found myself eating homemade meals from the settings of villages to forests. I was like a clueless tourist trying to taste anything that I could get my hands on. 

One day, I was told we were going to visit a family restaurant. I remember being driven past vast rice farms and stone-gray buildings, entering an unrevealed forest full of life. Amidst the wildflowers and outgrown roots, a rundown building with a sign revealing a menu stood in place. Inside was a foldable table, wooden stools, and a makeshift kitchen that produced an aromatic scent. However, despite the humble interior, the food served was the best Chinese cuisine I’ve ever tasted. A light yet spicy dish that stood out to me most was the fermented and silken Mapo Tofu. 

Mapo Tofu is a popular Chinese dish that is composed of ground meat and tofu infused with spicy sauces. It originated in Sichuan Province and was named after an elderly woman, Mrs. Chen, who was known for her exquisite cooking during the Qing Dynasty. “Ma” came from the numbing of spices of Sichuan and “po” referenced the elder’s scar.

I chose to make Mapo Tofu because I feel it reflects how my family lived in harsh economic conditions but still produced their best outcome despite limited access to resources. Part of my mom’s side of the family lived in a village with no opportunities in employment, healthcare, or infrastructure. They relied on strong family bonds and embraced traditional values in order to produce modern day comforts. The dish I tried to create was my mother’s own recipe.

Here’s how to cook it: Start preparing the tofu by cutting them into half-inch cubes and setting them aside. Then get two green onion stalks and slice them into one inch pieces. Mince down two cloves of garlic and one and a half red chili peppers. 

A wok works best for an authentic taste. Photo: Eric Feng

To make the sauce, combine two tablespoons of chili bean paste, one tablespoon of oyster sauce, one tablespoon of red vinegar, one tablespoon of soy sauce, one tablespoon of shaoxing wine, one tablespoon of sugar, and half a tablespoon of chili oil.

After preparing all the ingredients, turn a wok on medium heat and add a tablespoon of oil. When the oil starts sizzling a bit, add the sliced green onions, minced garlic, and minced red chili peppers. After a minute, add half a tablespoon of ground Sichuan peppercorn and then add ¼ pound of ground pork. Mix in some salt and black pepper. Make sure the ground pork is evenly broken down into small pieces in order to get even cooking and texture. 

After the ground pork transitions to a brownish color, add the sauce and stir for about a minute. Add two cups of chicken stock and keep stirring for another minute. When the stock comes into a boil, carefully drop in the cubed tofu pieces and make sure they don't break. Tofu is really delicate, so take your time. Evenly add one tablespoon of cornstarch and mix slowly. After around five minutes, the dish is done and you can set it aside to rest.

To me, the dish symbolizes the importance of family. During my visit to China, I met other relatives who also lived in other villages or farms. I saw how self-sufficient they were, living with self-produced foods and local cooperation. It reminded me of my parents’ living conditions when they immigrated to the U.S. Having problems with language barriers and economic instability, they tried to make the best for me and my siblings to try to live a normal life. I started learning to cook at a young age in order to share with others and give back to my parents. They taught me some recipes, and it has become a satisfying tradition to cook for them once in a while. My parents and I make this dish every winter or fall so it also holds some sentimental value in my childhood. Sharing meals together is a way to have quality family time and create meaningful memories.

I recommend this recipe to everyone because it’s a warm and delicious dish with a distinctive combination of spicy, savory, and numbing flavors. It’s best combined with warm rice, stir-fried vegetables, and sesame noodles. The tofu offers a good source of protein, and the dish can be healthy if you limit the amount of salt used. Making the dish is a good way to gain culinary experience and experiment with Sichuan spices.