This classic Sichuanese dish could not be simpler. It is very easy to make and ready in about 10 minutes. Faster and cheaper than a Chinese restaurant.

There are lots of variations of this dish around the world, but this original Sichuanese version is probably the most popular.

Literally meaning “pock-marked old lady tofu” this dish has to have one of the least complimentary names in all of Chinese food. It uses Chengdu’s famous Pixian chilli bean paste -豆瓣酱, sold in English as tobanjian, doubanjiang or other variations.

Full recipe: http://adamliaw.com/recipe/authentic-mapo-tofu/
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