I promised Justyn earlier this week that I'd make him dinner. I don't know how our conversation revolved around mapo tofu, but that's what I decided to make. I still had some Szechuan peppercorns leftover from WanderingChopsticks' box of goodies so I toasted a teaspoon of those badboys up until they were fragrant. The only ingrediant that I didn't have were the fermented bean curd. Also, despite the amount of soy sauce I added, the damn dish still wasn't salty enough. Ah well... the flavors were still spectacular though. I loved the mouth numbing tingly feeling that the peppercorns gave me. Anyway, only a couple pictures this time since the display setting on my camera was being a douche.
PS - For a side dish I made some quick sauteed baby bok choy. I seasoned it with grated garlic, ginger and chopped scallions. Drizzle in some soy sauce and let it do its thing and it's done! I know that doesn't seem so impressive but I thought of the flavorings last minute. ME!! The devoted recipe follower... keke.