Mapo Tofu

It was a little on the spicy side, but otherwise I enjoyed it

Try add some fermented beans

Not a fan of this particular recipe for mapo tofu. Wayyy too much oil, and definitely needed more salt and another flavor to add some depth (looked it up later and other recipes add soy sauce and/or fermented black beans). It was still good after I added some soy sauce, but I'll try a different one next time.

Lower end of the spice level worked just fine for me.

Be careful with the level of spice if you have littles. Other than that, it is fantastic!

Double sauce recipe Ssamjang is good replacement for doubanjiang

Followed nearly exactly including making my own oil with fresh thai and dried chilis - used "soft" tofu from House brand instead of specifically "silken" but seemed to have been the same. Couldn't be happier with the result. Ground the sichuan peppercorns myself with a mortar/pestle. Only difference was not adding a full 1/4 cup of oil before adding the garlic/ginger - poured the homemade chili oil into a heat safe container and then added maybe a tablespoon of extra vegetable oil and that worked just fine.

Add 1/2 tbsp oyster sauce, 1/2tsp soy sauce