Pock-Marked Ma’s Bean Curd

Name: Pock-Marked Ma’s Bean Curd (Mapa Doufu)
Cuisine: China
Ingredients: hot pepper flakes; roasted szechwan peppercorns; scallions; granulated sugar; cornstarch; water; salt; ginger; garlic; chinese rice wine; peanut oil; fresh bean curd; water; cornstarch; tree ears; fresh ginger; chestnuts; ginger; fresh water; garlic; dried tree ears; cloves garlic; boiling water; scallions; cooking sherry wine; bean curd; ginger; soy sauce; sesame oil; scallion

Mapa Doufu

Appears in

Mrs. Chiang’s Szechwan Cookbook

By Ellen Schrecker

Published 1976

About

Flavor: Reddish-Brown: Yuxiang — Dinner: Menu

Eugene Wu, the librarian of the Harvard-Yenching Library, grew up in Chengtu and claims that as a schoolboy he used to eat PockMarked Ma’s Bean Curd, or mapo doufu, at a restaurant run by the original Pock-Marked Ma herself. You ordered by weight, so many grams of bean curd and so many grams of meat, and your serving would be weighed out and cooked as you watched. It arrived at the table fresh, fragrant, and so spicy hot, or la

Method

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Bean Curd

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