One of my favorite Chinese dishes is mapo tofu, a Sichuan dish whose name translates as “pockmarked grandma’s tofu”. It’s a nice, high-protein dish as it’s made from ground pork and cut-up firm tofu, and it’s also a high-octane dish thanks to its use of Sichuan peppercorns. It also calls for lots of garlic, ginger, and green onion.
I was out of that really red Chinese chili oil that always ends up on whatever white that I’m wearing. I replaced it with a mix of Chinese chili sauce (not sriracha — this is different stuff), Sichuan pepper flakes, and sesame oil, and it still came out pretty tasty.
