As an avid chef and salsa maker, I combined the ingredients, delicately with careful awareness, (to think too many spices needed to be handled with care). I followed the exact time lengths of each of the gathering of ingredients, (omitted pork). And, already mind prepped to the time cruncher step, (I was not use to this food-under-fire method) but prevailed. Pre-prepping and a well-thought-out plan to deliver the popular Mapo Tofu. Let me tell you, if I may suggest to deliver this recipe, follow Kaitlin’s tip of adding the Sichuan spice lastly. This is for delivering that numb yet fresh deliciously aromatic taste of sichuan, but with a bit numbness, (as described by Kaitlin). As my first 1st time cooking and 2nd time having it, I give this recipe a big bravo applause.

From today on, I humbly have this on my list of favorite Asian dishes. My first time tasting Mapo Tofu was also a great flavorful experience. And, I am delighted I was intrigued on how the unique spiciness mixed together with tofu gave it its unique spiciness. That lead me to try my hand in cooking this poplar dish and it was an amazing experience. Here’s to good food!

I’m pretty sure you got “negative votes” because you were surprised and upset your mouth was numb, which has NOTHING to do with this specific recipe. That’s just literally how Szechuan peppers work.

Huzzah!!! Thank you, Eric! :) It’s a real confidence builder in the kitchen!