Mapo tofu is awesome. It’s spicy and numbing in that sichuan pepper way, with just a little richness, ginger for a fresh note, and bags of umami. It tastes of black beans, sichuan pepper, and win.
On a hot evening like tonight, it was amazing with a cold beer.
This version is cribbed from the Appetite for China blog, via a little extra reading, and what I had in the fridge. I make no claims for authenticity – I haven’t done that much homework. In fact, I usually make it vegetarian, swapping out the minced pork for aubergine, courgette, or even a little broccoli plus a handful of fine chopped mushrooms for extra depth. Given I’ve an enormous block of tofu still in the fridge, and plenty of veg knocking around, I may well post a veggie version tomorrow.