Ma Po Tofu is a hallmark of Sichuan cookery as it characterizes the cuisine’s most important ingredients - Sichuan peppercorn and chili-bean paste, exemplifying Sichuan's overarching flavor profile - ma la ("numbing / spicy"). Less appealing is the meaning of the dish... Ma Po means "pocked marked grandma." Legend has it that back in the Qing Dynasty a smallpox-scared wife of a restaurant owner created this spicy, peppery tofu dish, and the rest is history.
Serving size fills a 24 oz container. Enough for 2 people to share with rice (not included).
Spice level is about 6/10.
Though ground pork is a common addition in Sichuan, we keep the dish vegan.
Reheating Instructions: Microwave OR In a pan - put a tablespoon of water and the mapo tofu. Turn on low and cover with a lid. Heat until warmed through.
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Sichuan Kitchen SLO is dedicated to bringing the authentic flavors and rich food culture of Sichuan, China to San Luis Obispo. The team focuses on sourcing local Central Coast produce to create food that is fresh, vibrant, and deeply flavorful for the community.
Chef Garrett Morris spent six years living in China and Nepal, where he immersed himself in regional cuisines and culinary traditions. Alongside his wife and business partner, Coco , who is from Sichuan, they are honored to share these experiences and flavors with the SLO community.
Sichuan Kitchen SLO offers private educational dinners, catering, pop-ups, hands-on cooking classes, and a weekly Monday night takeout.
Learn more at: SichuanKitchenSLO.com
