Sichuan Mapo Lentils
This vegan interpretation of the Sichuan classic mapo tofu uses tender green lentils instead of tofu or ground pork. The lentils provide a hearty, meaty texture while absorbing the bold, complex flavors of fermented doubanjiang (broad bean chili paste) and numbing Sichuan peppercorns. The dish achieves the hallmark má là (numbing-spicy) sensation with layers of heat from chili oil and a tingling, almost electric numbness from the peppercorns. Deeply savory, richly spiced, and absolutely addictive served over steamed rice. ...