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It was the summer after my freshman year of college, and I was spending it in Beijing with my parents and sister. Plus, the backstory of this recipe says it all.

If we say authentic, you better betchyo pineapple buns that it’s gonna turn out authentic. Not so my friends-we don’t play around at The Woks of Life. I know as well as the next foodie how difficult it can be to approximate restaurant-favorites at home, so if you’ve never tried one of our recipes, you may be thinking, “what a load of panda poop! Is this just another so-called ‘authentic’ dish?” The spicy sauce coats the soft cubes of silken tofu, tasty bits of ground pork, scallion, and Sichuan (or Szechuan) peppercorns. Traditional and authentic Sichuan mapo tofu is what we’re going for in this recipe. The dish has taken on many forms as restaurants and takeout joints have put their own spin on it, often lessening spice levels, adding different vegetables, and transforming the dish into something else entirely! The name of the dish roughly translates to “pockmarked grandma’s tofu.” Whatever its origins, mapo tofu has made it out of Sichuan Province and spread around the world.

It’s almost like the Sichuan peppercorns are there to not only add their fragrance and flavor, but also to numb your tongue so it can take more heat! Mapo Tofu is a popular Chinese dish from Sichuan Province, where spicy food is king and the signature spice of the region––the Sichuan Peppercorn––gives dishes a unique “numbing” effect. Since we published this recipe in March 2014, it has garnered many 5-star reviews from readers! As of June 2019, we’ve re-tested and updated the recipe with new photos, clearer instructions, a recipe video, and nutrition info. This mapo tofu recipe (麻婆豆腐) is the true blue, authentic real deal-the spicy, tongue-numbing, rice-is-absolutely-not-optional, can’t-have-just-one-scoop mapo tofu that you get in the restaurants.