Traditionally made Sichuan mapo tofu usually calls for ground beef and silken tofu bathed in a vibrant, tingly sauce. Bowen Yang, a comedian and podcaster, shared this version made by his mother, which opts instead for pork and firm tofu in a slightly drier mixture. It still calls for Sichuan pepper corns and the fermented chile paste called doubanjiang, to evoke the signature complex depth and spice of this surprisingly quick-to-make dish. ...read more read less