Recipe for "Pock-Marked Mother Chen's Bean Curd (ma po dou fu)" from "Land of Plenty" (a Sichuanese cookbook) by Fuchsia Dunlop. This recipe came out a little bit differently then how most ma po dou fu taste; usually I think the bean paste taste is stronger. Also I used ground beef from the farmer's market, and this actually had a really strong beefy flavor that was out of place in the dish; I should have used regular grocery market ground beef. The one change I made to this recipe is to use 2 Tbsp of oil, instead of the 1/2 recommended cup.
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