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.


Be the first one to know the latest news in the world of Austrian Wine!

Erfahren Sie 1x im Monat Neuigkeiten vor allen anderen und sicher Sie sich die aktuellsten Themen aus der Welt des österreichischen Weins. • Hintergrundinformationen • Eventeinladungen • Gesetzesänderungen Noch nicht überzeugt? Sehen Sie sich hier unseren aktuellen Newsletter an.