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.