Mapo Doufu, 麻婆豆腐, Stir-Fried Tofu In Hot Sauce
It is a combination of tofu (bean curd) set in a spicy chili- and bean-based sauce, typically a thin, oily, and bright red suspension, and often cooked with minced meat, usually pork or beef.
Popular Chinese recipe from the Sichuan (Szechuan) province. It is roughly translated as "pockmarked grandmother beancurd," named for the old woman who supposedly invented the dish.
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