The predecessor of mabo-dofu is tofu. Since ancient times tofu was widespread in China. It was a source of protein. There is a period of time which happens every 10 years in the continental China when food shortage begins. There is a story that tofu is present of God who helps Chinese people to escape from starvation.

Mabo-dofu is very tasty and easy-to-prepare dish, but you can try it only in Sichuan. This dish is specialty of this province. At first, paste is cooked. The paste consists of soy sauce, vinegar, sesame oil, leek, ginger, sugar, salt, ground Japanese red pepper and specially prepared sesame oil "rayu". Soft tofu is poured with this paste (it is softer than Japanese kinugoshi-tofu). You can put tofu on white rice. This dish is very condimental.

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