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
Hanyu Pinyin
mápó dòufu
Literal meaning
"pockmarked old woman beancurd"
Transcriptions
Standard Mandarin
Hanyu Pinyin
mápó dòufu
Bopomofo
ㄇㄚˊ ㄆㄛˊ ㄉㄡˋ ˙ㄈㄨ
Gwoyeu Romatzyh
mapor dow.fuu
Wade–Giles
ma2-pʻo2 tou4-fu
Tongyong Pinyin
mápó dòufů
Yale Romanization
mápwó dòufu
IPA
[mǎ.pʰwǒ tôʊ.fu]
Yue: Cantonese
Yale Romanization
màhpòh dauhfuh
Jyutping
maa4po4 dau6fu6
IPA
[maː˩.pʰɔː˩ tɐu˨.fuː˨]
Southern Min
Hokkien POJ
bâ-pô-tāu-hū
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. Other accounts indicate it originated at a Chengdu restaurant in the 1860s.[3]
^Nguyen, Andrea (October 5, 2020). "What I Learned From Loving Mapo Tofu". New York Times. Archived from the original on 8 November 2023.
^Dunlop, Fuchsia (2001). Land of Plenty. W. W. Norton Company. pp. 313. ISBN 0393051773.
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