The "ma" in Ma Po means "numb". I have never had it without Sichuan pepper. I sometimes use both green and red. It's Kendra's recipe and it could be she doesn't care for them. I also wouldn't have it without ground pork, but again, that's me and I'm the opposite of a vegetarian.
Here is my favorite recipe for it. I make a close version of it quite often. You could easily adapt the spices to add to Kendra's recipe.
http://thewoksoflife.com/2014/03/ma-po-tofu-real-deal/
That's awesome. I usually cut back a little too. I like the numbing effect, but don't like too much of the fruity flavor that I detect. LOVE Woks Of Life recipes.
sichuan peppercorns have a completely unique flavor profile. afaik, they ARE what makes the dish what it is. make them your primary source of heat and add chili paste as needed to get the dish to the right spicy level for you.
I've never known Mapo Dofu without Sichuan Peppercorns. So yes. I'd add about two table spoons worth. Also some roasted chilli oil to finish, and scallion greens instead of chives.
Probably not but depends on how hot your spicy bean paste is. That is the ingredient that you will get the traditional heat from. It goes by several names but Dou ban jiang is what it is called in Chinese. Depending on the brand determines its heat and salt profile. Here is a link all about it http://www.vietworldkitchen.com/blog/2013/03/dou-ban-jiang-chile-bean-sauce.html
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Here is my favorite recipe for it. I make a close version of it quite often. You could easily adapt the spices to add to Kendra's recipe.
http://thewoksoflife.com/2014/03/ma-po-tofu-real-deal/