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Mapo Tofu

Three fiery spices dominate this tofu dish, which according to legend comes from Chengdu in the Sichuan province of China: chili, black pepper and the numbing electrifying effect of Sichuan peppercorns. In the vegan version, minced meat may be replaced with shiitake mushrooms.

The picture shows the dish mapo tofu and a glass of red wine.
© AWMB/Blickwerk Fotografie

Pairs well with

  • The most convincing accompaniment could very well be a soft Zweigelt with lots of dark, fresh cherry fruit, which blends harmoniously into the whole spectrum of flavours of the dish and easily copes with the chili.
  • Classic Blaufränkisch is equally suitable, but its tannins should be restrained or very smoothly integrated.
  • The robust fruit of a Grüner Veltliner in the Smaragd category plays nicely with the spice and softens it a bit, which makes the tofu come out a bit more.