KATHY: I love the delicious, rich blend of flavors in mapo tofu, but feel it often leans too heavily on the má là aspect of the dish—má là being the spicy, numbing sensation that comes from Sichuan peppercorn and chili—ending in a slight bitter note. When we decided to put mapo tofu on the menu at Fang, I wanted to balance out the má là and with savory, umami notes. So instead of just using ground pork, we use our own house-made sausage with five-spice, sweet mei can, ginge
