In the mood for mapo tofu: The top 18 spots to try this tongue-numbing Sichuan dish
Tofu as an ingredient often takes on the characteristics of whatever sauce or preparation is being used to dress it. In the case of mapo tofu, those soft, placid blocks of tofu guard a scorching secret: blazing heat and a tongue-tingling numbness imparted by Sichuan peppercorn.
Mapo tofu was created in the 19th century by a woman known as Chen Ma Po . The dish was very much a creation for the working class and local laborers — mapo tofu wasn’t a highfalutin dish for the emperor and his lackeys.
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