Mapo Tofu is a spicy Sichuan dish with a very long history. It is traditionally made with tofu along with ground beef or pork simmered in a spicy black bean chili sauce with Sichuan peppercorn. I found a vegetarian version of it in Vegetarian Times and it was spicy and delicious. It has double dose of protein with soy crumbles and tofu. The spice level of the recipe was a little muted, so I added some chili paste to bump it up a little bit. It is a quick and easy to prepare for a week night dinner.