ThoughtGallery.org > [WEBCAST] Mapo Tofu Cook-Along With Junzi Kitchen Chef Lucas Sin

[WEBCAST] Mapo Tofu Cook-Along With Junzi Kitchen Chef Lucas Sin

What is mapo tofu? Always delicious but always a controversial dish: What kind of tofu to use? Pork or beef (or vegetarian)? Corn starch or not? The history is just as exciting, such as the origin of the name, the story of doubanjiang (chili bean paste), and the way Sichuan cooking has become popular in the last decade.

“Ma” for “crater face,” “po” for “old woman,” and tofu – a key ingredient, full of protein, calcium, and 2000 years of history. During the 1800’s Qing Dynasty, a couple with the surname Chen ran a small restaurant in North Chengdu, and Mrs. Chen — who had a pock-marked face — cooked tofu in a unique way. Her spicy chili and bean sauce was numbing, spicy, hot, fresh, tender, aromatic, and flack all at the same time. Over the years, her signature dish has spread all over the world. Mapo tofu adapted into each countries’ cultural tastes. In Japan, mapo tofu became mabo dofu with a milder taste and a version with eggplant instead of tofu called mabo nasu was created. In Korea, it became known as mapa dubu, made of Korean hot pepper paste and flakes instead of Sichuan peppercorns. And in an American twist, the dish is served with avocado. All these variations, make mapo tofu the perfect symbol of a globalized and interconnected world.

Surprisingly, the key ingredient of the dish, the Sichuan peppercorn was banned in the U.S. until 2005.

Despite the relatively simple sounding nature of the dish, mapo tofu tests the skills of chefs to their limits, generating a space for further discussion of Chinese heritage, culture, and cuisine. Join Asia Society and Matt Gross, in a guided cooking session with Chef Lucas Sin, to learn to cook your own mapo tofu.











When: Tue., May. 26, 2020 at 6:30 pm - 7:30 pm
Where: Asia Society and Museum
725 Park Ave.
212-288-6400
Price: Free
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What is mapo tofu? Always delicious but always a controversial dish: What kind of tofu to use? Pork or beef (or vegetarian)? Corn starch or not? The history is just as exciting, such as the origin of the name, the story of doubanjiang (chili bean paste), and the way Sichuan cooking has become popular in the last decade.

“Ma” for “crater face,” “po” for “old woman,” and tofu – a key ingredient, full of protein, calcium, and 2000 years of history. During the 1800’s Qing Dynasty, a couple with the surname Chen ran a small restaurant in North Chengdu, and Mrs. Chen — who had a pock-marked face — cooked tofu in a unique way. Her spicy chili and bean sauce was numbing, spicy, hot, fresh, tender, aromatic, and flack all at the same time. Over the years, her signature dish has spread all over the world. Mapo tofu adapted into each countries’ cultural tastes. In Japan, mapo tofu became mabo dofu with a milder taste and a version with eggplant instead of tofu called mabo nasu was created. In Korea, it became known as mapa dubu, made of Korean hot pepper paste and flakes instead of Sichuan peppercorns. And in an American twist, the dish is served with avocado. All these variations, make mapo tofu the perfect symbol of a globalized and interconnected world.

Surprisingly, the key ingredient of the dish, the Sichuan peppercorn was banned in the U.S. until 2005.

Despite the relatively simple sounding nature of the dish, mapo tofu tests the skills of chefs to their limits, generating a space for further discussion of Chinese heritage, culture, and cuisine. Join Asia Society and Matt Gross, in a guided cooking session with Chef Lucas Sin, to learn to cook your own mapo tofu.

Buy tickets/get more info now