Early Look: the Complete History of Mapo Tofu (Patreon)

So historical Mapo Tofu used to be... different.

If you're familiar with the canonical Sichuan variety of the dish, you know the usual suspects: minced beef, Sichuan chili bean paste, a thick sauce courtesy of a starch slurry, and that numbing-spicy sensation courtesy of a heavy dose of Sichuan pepper.

But the very first version of Mapo Tofu, Mapo Tofu as it was reportedly first whipped up by the Mapo herself? Well, apparently, there was... no starch, no chili bean paste, and the meat component? Pork slices. Further, squarely optional was the meat, the cooking oil, and even the Sichuan pepper powder.

To explain how we go there, in this video we'll take you back to Mapo Tofu as it was in the 1980s, then the 1950s, then the 1920s, and finally the reported 19th century version. And in the process, we'll also show you the first written recipe for Sichuan Mapo Tofu (published in 1958) - an absolute masterpiece of a Mapo that's since become my favorite recipe for Mapo Tofu.

Attached below is that 1958 recipe, plus our English translation (if I've done my math right, I think this may be the first time it's ever been translated into English? But maybe I just couldn't find it)