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Mapo Tofu 

A beloved dish from Szechuan cuisine, mapo tofu is flavorful, spicy, and has a name that might surprise you: “Mapo” is a shorthand for a phrase that roughly translates to “pockmarked old lady” — a nickname for the woman who first made the dish.
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Japanese

麻婆豆腐

Chinese

麻婆豆腐

Korean

마파두부

Early versions of this dish are date back about 150 years ago to the mid-late 1800s, but some claim it’s as much as 800 years old! 

Mapo tofu is instantly recognizable thanks to its bright red, spicy, oil-based sauce. Silken or soft tofu (never firm!) is simmered in a rich, deeply savory sauce made with fermented bean pastes, chili paste, Sichuan peppercorn, garlic, and more. Minced beef or pork is traditionally stir-fried first to build the base of flavor, though vegetarian versions are common too — especially at American Chinese restaurants. 

This dish is a classic example of Szechuan flavor concepts, balancing heat, umami, and the signature numbing sensation (málà) from Szechuan peppercorns, resulting in a complex, craveable bite. 

While mapo tofu is widely available at Chinese restaurants in North America, it’s often milder than the fiery versions found in China or homemade versions prepared by those familiar with its roots.  

Luckily, at Uwajimaya you’ll find everything you need to make mapo tofu including ready-made sauces that make it even easier to enjoy this dish at home.