*Mapo* tofu is a Chinese dish consisting of tofu cubes in a flavorful, meaty sauce. *Mapo* means "pockmarked old woman," a nod to the woman believed to have developed the dish in Chengdu, the capital of the Sichuan Province, during the 1880s. The dish gets its characteristic tingly, [umami](https://www.masterclass.com/articles/what-is-umami-learn-about-umami-and-how-to-incorporate-umami-flavors-in-your-cooking)-rich flavors from Sichuan peppercorns and a spicy fermented bean paste. Authentic mapo tofu starts with the highest quality Sichuan ingredients: 1. __*Doubanjiang*__: Asian grocery stores sell multiple brands of *doubanjiang*, a fermented chili bean paste, with varying levels of saltiness and spiciness. Some of the best comes from the town of Pixian in the Sichuan Province. Versions with a layer of red chili oil on top tend to be unfermented and less flavorful than Pixian doubanjiang, but they will give your dish a pleasing, bright-red hue. 2. __Sichuan peppercorns__: These peppercorns have a floral aroma and contribute the signature Sichuan flavor called *málà*, which translates to “numbing” and “spicy” in Chinese. Toasting the peppercorns enhances their flavor. 3. __*Douchi* (fermented black beans)__: These beans provide an extra dose of umami flavor. 4. __Ground beef__: This is the traditional choice for adding flavor and texture to the sauce, but you can also use ground pork, turkey, chicken, lamb, or even finely chopped [shiitake mushrooms](https://www.masterclass.com/articles/how-to-use-shiitake-mushrooms-in-your-everyday-cooking) for a plant-based version. The focus in *mapo* tofu is on tofu, so you only need a small amount of meat. 5. __Tofu__: Tofu is a type of bean curd. Use your favorite kind, or seek out fresh [tofu](https://www.masterclass.com/articles/what-is-tofu) from an Asian grocery store. Firm tofu will hold its shape better, but some cooks prefer the custard-like texture of silken tofu. *Mapo* tofu is a classic Sichuan tofu dish that comes together quickly for an easy weeknight dinner.