Sure, it's a Sichuan restaurant specialty, but it's no more complicated to make than an ordinary stir-fry.
I eat a lot of plant-based meals, but often the fact that they don’t contain meat is beside the point. So it’s one of my pet peeves when a recipe, restaurant or brand makes a bigger deal out of what a meatless dish isn’t than what it is.
Like the more well-known formulations with meat, this recipe includes Sichuan peppercorns for an almost piney flavor and that trademark mouth-numbing sensation. Savory funk to balance the spice comes from black bean sauce, made with fermented black beans, and chili bean paste, which adds another layer of fermented beans plus the heat of hot peppers. Rehydrated and fried shiitake mushrooms contribute depth and body.
If you’re interested in adding mapo tofu to your repertoire of make-at-home takeout favorites — and you should, since it’s delicious and easy to pull together — the hunt for the right ingredients is worth it. You’ll have no problem burning through them with this recipe in hand.
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