I remember eating in the Chengdu restaurant where mapo doufu (tofu) was invented. Summer of 2001, noisy, high ceilings, whitewashed walls, curt service. Perfectly complex, spicy lava of sauce surrounding slippery tofu, topped with numbing Sichuan peppercorns. I ate mapo tofu countless times while living in China, always pulling the waiter aside to chat and … Continue reading My Vegan Mapo Tofu