Mapo tofu is one of Sichuan’s most well-known dishes created during the Qing Dynasty (1636 to 1912) . A plate of well-cooked mapo tofu is aromatic, soft, and numbingly spicy. That fiery sensation, which is quite addictive to some, comes from peppercorn, a local spice from the region.
*Recipe: Link https://docs.google.com/document/d/18lVtBXOBHOC_s2N0Wvac5pimTaqzq67HzCgUS3YdMZM/edit
This is our second episode of this brand new series “A Basic Chinese Dish,'' where we teach you how to cook classic, simple dishes from China. Because it’s as easy as learning your ABCDs.
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00:00 Mapo tofu 00:26 Ingredients 00:55 How to cook it 02:02 Behind the scenes
If you liked this video, we have more cooking tutorials:
Grandma’s Red Braised Pork Belly | A Basic Chinese Dish https://www.dailymotion.com/video/x87s3o1
Help Me: How To Make Koushuiji (Spicy Saliva Chicken) https://www.dailymotion.com/video/x7yyksn
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Producer: Yoyo Chow Script: Jingyi Liu Videographer: Nicholas Ko Editor: Samson Jr C De Guzman, Victor Peña Mastering: Victor Peña
