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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.
Sichuan Kitchen SLO is dedicated to bringing authentic flavors and culture of Sichuan and China as a whole to SLO. We focus on using local produce to provide fresh, flavorful, and wholesome food to our community. I, Garrett, have spent 6 years in China and Nepal learning the cuisine and culture, and am honored to be able to share my experiences in SLO. I do private educational dinner parties, catering, pop-ups, cooking classes, a weekly Monday night takeout, and a Tuesday Hotel SLO High Bar popup. Find out more on our website: SichuanKitchenSLO.com