It's no secret that we're BIG on mapo tofu around here, and we are living for this vegan version by hellolisalin 🙌 (recipe on her blog!). This dish is surprisingly easy to make and packs a giant flavor punch 💥, rich, creamy, spicy, numbing and umami all at once. The secret to a truly great #mapotofu is in the Doubanjiang, or preserved fava bean paste, also known as the "soul of Sichuan cuisine". Not to be confused with preserved black bean paste, or soy bean paste! The county of Pixian outside of Chengdu is the birth place of doubanjiang, and where it's still made the traditional way, fermenting fava beans with chili peppers (Erjingtiao variety) and salt. We are proud to carry some of the best doubanjiang in the world, straight from the source in Pixian and aged over 3 years (extremely rare and full of complex umami flavor) We currently have less than 200 of these in stock and they're going fast! 🏃‍♀️Hurry and get yours before they sell out until the summer! Link in profile for our ...