Sichuan mapo tofu has a heartier taste, with an emphasis on both the spiciness of the chili flakes and the numbing spiciness of the prickly ash. I might be biased, since I’m in the throes of passion for all things Sichuan right now, but I’m inclined to like this version of mapo tofu better… to each his own, though!

I’ve definitely been influenced by my first recipe, though–a lot of the Sichuan recipes I found online omit the garlic, ginger, or both. I am disinclined to leave out what I view as staple aromatics for Chinese cooking, so I decided to keep them as ingredients and use them in the same way I did for the Japanese recipe. And while recipes varied widely on the amount of ground meat used, I decided to stick to my guns and continue to use 5 oz. It’s just what we prefer at home–if you want to put more emphasis on the tofu, feel free to add less.

The most important part about cooking Sichuan food is making sure your ingredients are specifically from Sichuan or are Sichuan-style. Japanese and Korean stores both carry versions of doubanjiang and dou chi (spicy fermented bean paste and fermented black beans, respectively) but neither will have the same intense flavors that are so characteristic of Sichuan cooking. If you can, drop by your local Chinese market and look for these two ingredients. They are literally two of the cornerstones of Sichuan cooking, and are completely worth the search. (And while you’re at it, make sure you have Sichuan red peppercorns, okay? Remember how I mentioned that roasting and grinding them makes crack powder? Go get ’em!)

If you’re worried about the spice level, you can always dial back the amount of chili flakes you add in the recipe; the amount I’ve listed is moderately mild. If you’re crazy like me and James, you can always add more chili flakes and experience that numbing heat that makes Sichuan so addictive for us!