Crispy Tofu With Chilli Sauce 麻婆豆腐 (Mapo Tofu)

Mapo tofu is a classic Sichuan dish known for its bold “mala” flavour — a combination of spiciness and numbing sensation from Sichuan peppercorns. It is made with soft tofu simmered in a rich, spicy sauce consisting of doubanjiang (fermented chilli bean paste), minced pork or beef, garlic, ginger, and chilli oil. The sauce is thick, glossy, and deeply savoury, coating each piece of tofu evenly. The tofu remains soft and silky, absorbing the intense flavours of the sauce. The dish is aromatic, fiery, and complex, balancing heat, saltiness, umami, and numbing spice, making it one of the most iconic dishes in Sichuan cuisine.

麻婆豆腐是经典川菜之一，以其“麻辣”风味著称，由豆腐与肉末（通常是猪肉或牛肉）搭配豆瓣酱、蒜末、姜末及辣椒油烹制而成。加入花椒后带来独特的麻感，与辣味相互融合，形成层次丰富的风味。嫩豆腐在浓郁酱汁中慢煮，充分吸收香辣鲜香的味道，口感滑嫩细腻。整道菜色泽红亮，香气浓烈，麻、辣、鲜、香兼具，是川菜代表性料理之一。