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Mapo Tofu
Mapo Tofu is a very popular sichuan chinese dish. The use of peppers especially that of sichuan peppercorns is what this region’s cuisine is often noted for. The use of tofu as well as other bean curd products is very common all throughout eastern and southeast asia for both vegetarians and nonnvegetarians alike. The use of soybean products such as tofu has been an age old element throughout Chinese food whose origins can be traced back all the way to the Han Dynasty (205-220 AD). The use of tofu and other soybean products are all fairly common throughout the eastern and southeast asian countries. However, in places such as indonesia, tempeh rather than tofu is used and is characterized by the presence of whole soybeans within the curd instead of just the bean curd itself.