Spicy and savory with a slow build, rounded out with Sichuan peppercorn, ginger, and cinnamon, bringing floral and warm undertones..

Mapo tofu is said to have begun in 1862 at a Chengdu food stall, where Chen Mapo cooked for passing laborers, turning what they brought into something hot, hearty, and satisfying. 

A comfort dish of Anica's childhood, mapo tofu is still what she cooks when she wants a hit of spice. 

Eat it on its own, or crumble it over silken tofu and rice.

Ingredients:  Pork, Pineapple Juice [Pineapple Juice, Ascorbic Acid (Vitamin C)], Vitamin E, and Vitamin A], Hot Broad Bean Paste [Chili, Broad Bean, Salt, Vinegar, Sesame oil, Potassium sorbate, and sodium bisulfite as preservatives], Gluten-Free Tamari [Water, Soybeans, Salt, Alcohol (to preserve freshness), Lactic Acid, Rice Vinegar.], Ginger Juice [Ginger (99%), Citric Acid], Garlic Powder, Honey, Sichuan Peppercorn Powder, Vinegar Powder, Spices.

Contains sesame, soy.

2.2 oz