Ma Po Tofu (麻婆豆腐) is really a classic dish of the Sichuan (Szechuan) province of China. It is also one of the first Sichuan dishes I ever had, introducing me to a type of Chinese cuisine that I would fall in love with years later.
Now it must be noted that Ma Po tofu is not easy to make right. The tofu used in this dish is somewhat firm, but not extra firm (fried or marinated) tofu, so it can very easily lose its shape. For an amateur without a real wok, this was a challenge for me. But I think, judging by the picture, I succeeded.