Mapo Tofu with Ground Pork is a classic Sichuan recipe that warms the heart and satisfies the craving for bold, vibrant flavors. Perfect for a weeknight dinner or a gathering with friends ...

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.

Hailing from the spice province of Sichuan, the dish’s name means ‘pock-marked old woman’s tofu’ – a (somewhat questionable) nod to the legendary lady who sold the original dish.

Yang Liu says: “Mapo tofu is one of the most loved tofu dishes ever, and is certainly a signature dish of Sichuan cuisine. Mapo (麻婆) means ‘an older woman with a freckled face’ in Chinese.

Sichuan cold noodles make for a fast, easy meal, especially if you prepare the sauce in advance. The amount of sauce in this recipe is enough for two servings, but I often make a triple batch and ...

Take the tofu out of the oven, taste and adjust the salt as needed, then drizzle over the remaining 1 tablespoon of sesame oil, scatter over the spring onions and Sichuan peppercorns. Serve hot ...

The mapo tofu is best eaten with plain white rice, but the restaurant’s Sichuan-spiced fried rice with sakura shrimp, egg and garlic ($13.90) is hard to resist. It pairs well with other dishes too.

“Sichuan pepper is moving out of its fad stage and settling into people’s kitchens.” In addition to mapo tofu, hotpots and stir-fries, Sichuan pepper is also used when making pickle ...

Add the chillies and Sichuan peppercorns and stir fry for a ... the sliced Chinese cabbage, deep-fried tofu, fresh tofu and fish balls, if using. For the vinegar, chilli and soy dipping sauce ...