Mapo tofu is a Chengdu favourite typical of the “spicy generosity” of Sichuan food, Fuchsia Dunlop explains, though it’s perhaps better not translated as “pock-marked old woman’s tofu”. It may even convert you to the joys of tofu itself, should you still be on the fence about the stuff, because its creamy softness is the perfect foil for the intensely savoury, tingly seasoning involved here. It’s also ready in mere minutes.
Prep 10 min
Cook 7 min
Serves 2
