The author of this article has created an authentic Sichuan Mapo Tofu recipe, which is described as "unapologetically spicy and numbing" and "deeply flavorful" and addictive. The recipe is loaded with Sichan peppercorns and dried chilies, seasoned aggressively, and balanced with a deep umami from doubanjiang and fermented black beans. The author suggests that this is the best way to make this type of mapo tofu, which hits with heat, tingsles, and still makes you reach for another bite. This recipe can be made several days ahead and is particularly popular with rice.