mápó dòufu: 麻婆豆腐 - Mapo Tofu

• Keywords: Mapo tofu, mapo doufu, 麻婆豆腐, Sichuan food, Szechuan cuisine, pockmarked old woman tofu, Chinese tofu recipe, spicy Chinese food, málà flavor, popular Chinese dishes, what is mapo tofu.
• Summary: 麻婆豆腐 (mápó dòufu), or Mapo Tofu, is one of China's most famous dishes, originating from Sichuan province. It's celebrated for its bold and complex flavor profile, known as “málà” (麻辣)—a unique combination of fiery spice from chili peppers and a tingling, numbing sensation from Sichuan peppercorns. Typically made with soft tofu, minced meat (usually beef or pork), and a bright red, savory sauce, Mapo Tofu is a staple of Sichuan cuisine and a beloved comfort food across the globe.

• Pinyin (with tone marks): mápó dòufu
• Part of Speech: Noun
• HSK Level: HSK 4
• Concise Definition: A popular, spicy Sichuan dish made from soft tofu in a savory sauce with chili, Sichuan peppercorns, and often minced meat.
• In a Nutshell: Mapo Tofu is more than just “spicy tofu”; it's a culinary icon. The name literally translates to “Pockmarked Old Woman's Tofu,” referencing the legend of its creator. It embodies the soul of Sichuan cooking: fiery, numbing, fragrant, and deeply satisfying. It's the kind of dish that makes you eat an extra bowl of rice, and it's a must-try for anyone exploring authentic Chinese food.

• 麻 (má): This character has two meanings relevant to this dish. Its primary meaning here is “numbing,” referring to the tingling sensation from Sichuan peppercorns. It can also mean “pockmarked,” which alludes to the dish's fabled inventor.
• 婆 (pó): This character means “old woman” or “grandmother.”
• 豆 (dòu): This means “bean,” in this case, referring to soybeans.
• 腐 (fǔ): This means “to rot” or “to curdle.”

When combined, `豆腐 (dòufu)` means “bean curd” or tofu—the product of curdling soy milk. The full name `麻婆豆腐 (mápó dòufu)` tells a story: “The Numbing Tofu made by the Pockmarked Old Woman.”

• A Taste of Sichuan: Mapo Tofu is the international ambassador for Sichuan Cuisine (川菜 - Chuāncài), one of the Eight Great Cuisines of China. Sichuan food is famous for its liberal use of garlic, chili peppers, and the unique Sichuan peppercorn (花椒 - huājiāo), which provides the signature numbing `麻 (má)` flavor. This dish perfectly showcases this “málà” (麻辣 - numbing and spicy) flavor profile.
• Comparison to Western “Chili”: One could compare Mapo Tofu to American “Chili con carne.” Both are iconic regional comfort foods with humble origins that have become nationally beloved. Both have a rich, savory, meat-based sauce and a signature spice profile. However, the comparison stops at the flavor. While Chili is known for its smoky, earthy heat from cumin and chili powder, Mapo Tofu's defining characteristic is the málà sensation, which has no direct equivalent in Western cuisine. The tingling numbness is a distinct and essential part of the experience.
• Communal and Comforting: Like most Chinese dishes, Mapo Tofu is meant to be shared. It's a classic `家常菜 (jiāchángcài)`, or “home-style dish,” embodying a sense of warmth, comfort, and unpretentious deliciousness. It's served in a communal bowl, placed in the center of the table for everyone to enjoy with their individual bowls of plain steamed rice. The act of sharing a flavorful, satisfying dish like this is central to Chinese dining culture.

• In a Restaurant: This is the most common context. You will find 麻婆豆腐 on the menu of nearly every Sichuan restaurant and most general Chinese restaurants. It's a reliable, popular, and relatively inexpensive choice.
• As a “Rice Killer”: In Chinese, a dish that is so flavorful it makes you eat a lot of rice is called a `下饭菜 (xiàfàncài)`. Mapo Tofu is the quintessential `下饭菜`. Its strong, savory sauce is perfect for spooning over plain rice.
• Formality: It is an informal dish. You would order it for a casual meal with friends or family, but it would be less common at a very formal state banquet. The connotation is universally positive, associated with delicious, satisfying, and authentic food.

• Example 1:
• 老板，来一份麻婆豆腐，多放点儿花椒！
• Pinyin: Lǎobǎn, lái yī fèn mápó dòufu, duō fàng diǎnr huājiāo!
• English: Boss, I'd like one order of Mapo Tofu, with extra Sichuan peppercorns!
• Analysis: A typical way to order in a casual restaurant. `来一份 (lái yī fèn)` is a very common and colloquial way to say “I'd like one order of…”.
• Example 2:
• 这家川菜馆的麻婆豆腐做得非常地道。
• Pinyin: Zhè jiā Chuāncàiguǎn de mápó dòufu zuò de fēicháng dìdào.
• English: This Sichuan restaurant's Mapo Tofu is made very authentically.
• Analysis: `地道 (dìdào)` is a key vocabulary word meaning “authentic” or “genuine,” often used to praise food.
• Example 3:
• 我觉得麻婆豆腐是最好吃的下饭菜。
• Pinyin: Wǒ juéde mápó dòufu shì zuì hǎochī de xiàfàncài.
• English: I think Mapo Tofu is the most delicious dish to eat with rice.
• Analysis: This sentence uses the important concept of `下饭菜 (xiàfàncài)`, a dish that “sends the rice down.”
• Example 4:
• 你能吃辣吗？这里的麻婆豆腐又麻又辣。
• Pinyin: Nǐ néng chī là ma? Zhèlǐ de mápó dòufu yòu má yòu là.
• English: Can you handle spicy food? The Mapo Tofu here is both numbing and spicy.
• Analysis: The `又…又… (yòu…yòu…)` structure is used to connect two related adjectives, perfectly describing the `málà` flavor.
• Example 5:
• 传统的麻婆豆腐里面有肉末，但你也可以做素的。
• Pinyin: Chuántǒng de mápó dòufu lǐmiàn yǒu ròumò, dàn nǐ yě kěyǐ zuò sù de.
• English: Traditional Mapo Tofu has minced meat in it, but you can also make a vegetarian version.
• Analysis: Highlights the distinction between the traditional recipe and vegetarian (`素的 - sù de`) variations.
• Example 6:
• 妈妈做的麻婆豆腐比饭店里的还好吃。
• Pinyin: Māma zuò de mápó dòufu bǐ fàndiàn lǐ de hái hǎochī.
• English: The Mapo Tofu my mom makes is even more delicious than the one in restaurants.
• Analysis: Uses the `比 (bǐ)` comparison structure to express a preference, a very common sentence pattern.
• Example 7:
• 服务员，我的麻婆豆腐可以不放肉吗？
• Pinyin: Fúwùyuán, wǒ de mápó dòufu kěyǐ bù fàng ròu ma?
• English: Waiter, can my Mapo Tofu be made without meat?
• Analysis: A practical sentence for vegetarians ordering in a restaurant.
• Example 8:
• 他第一次吃麻婆豆腐，被麻得说不出话来。
• Pinyin: Tā dì yī cì chī mápó dòufu, bèi má de shuōbuchū huà lái.
• English: The first time he ate Mapo Tofu, he was so numb he couldn't speak.
• Analysis: This uses the passive structure `被 (bèi)` and the `得 (de)` construction to show the result or extent of an action (so numb that…). It humorously describes a common reaction for first-timers.
• Example 9:
• 做麻婆豆腐的关键是要用好的豆瓣酱。
• Pinyin: Zuò mápó dòufu de guānjiàn shì yào yòng hǎo de dòubànjiàng.
• English: The key to making Mapo Tofu is to use good broad bean paste.
• Analysis: This sentence provides a cooking tip and introduces a key ingredient, `豆瓣酱 (dòubànjiàng)`.
• Example 10:
• 我要一碗米饭，再加一个麻婆豆腐。
• Pinyin: Wǒ yào yī wǎn mǐfàn, zài jiā yī ge mápó dòufu.
• English: I'd like a bowl of rice, plus a Mapo Tofu.
• Analysis: `再加 (zài jiā)` means “to add” or “in addition,” a useful phrase for ordering multiple items.

• Don't Fear the Name: The literal translation “pockmarked old woman's tofu” can be off-putting. This is a “false friend” in a cultural sense. In China, nobody thinks of the literal meaning when they say the name. It's simply the historical name of a beloved dish, much like “Spotted Dick” in the UK. Don't be afraid to say the name; it's not an insult.
• Mistaking `麻 (má)` for `辣 (là)`: A common mistake for learners is to think Mapo Tofu is just spicy (`辣 - là`). The defining feature is `麻 (má)`, the tingling numbness. Authentic Mapo Tofu must have both. Many Westernized versions omit the Sichuan peppercorns, leaving only the heat, which makes for an incomplete and inauthentic dish.
• Assuming It's Vegetarian: While the main ingredient is tofu, traditional Mapo Tofu is not a vegetarian dish. It almost always contains minced pork or beef. If you are a vegetarian, you must specifically ask for a vegetarian version: `素的麻婆豆腐 (sù de mápó dòufu)`.

• 川菜 (Chuāncài) - Sichuan cuisine. Mapo Tofu is one of its most famous representatives.
• 麻辣 (málà) - Numbing and spicy. This is the signature flavor profile of Mapo Tofu and much of Sichuan cuisine.
• 花椒 (huājiāo) - Sichuan peppercorn. The essential ingredient that provides the `麻 (má)` numbing sensation.
• 豆瓣酱 (dòubànjiàng) - Fermented broad bean paste. A salty, savory paste that forms the flavor base of the sauce.
• 下饭 (xiàfàn) - “Goes with rice.” A quality attributed to flavorful dishes like Mapo Tofu that make plain rice more delicious.
• 家常菜 (jiāchángcài) - Home-style dish. This term describes common, comforting dishes made in ordinary homes, which is how Mapo Tofu originated.
• 宫保鸡丁 (gōngbǎo jīdīng) - Kung Pao Chicken. Another world-famous Sichuan dish, but with a different flavor profile (sweet, sour, and mildly spicy).
• 辣子鸡 (làzǐjī) - Chili Chicken. Another iconic, intensely spicy Sichuan dish featuring chicken fried with a mountain of dried chilies.
• 豆腐 (dòufu) - Tofu. The main ingredient of the dish.