Bowen Yang's Mapo Tofu
A quick-to-make mapo tofu from Bowen Yang’s mother that swaps silken tofu and beef for firm tofu and ground pork, flavored with Sichuan peppercorns and doubanjiang.
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 peppercorns and the fermented chile paste called doubanjiang, to evoke the signature complex depth and spice of this surprisingly quick-to-make dish.