I've been severely limiting my pork intake for reasons I don't remember. I'd imagine it's the healthier route to go though. As a result, I can't get Mapo Tofu in restaurants anymore and that makes me sad.
I decided to start making my own variation with lamb (I completely stopped eating beef also). The not fun part is the fact that ground lamb is about $7 a pound. Other than that - it has a pretty good flavor. I started with Foodie Ling's recipe as the basis from there and then started modifying. I follow the same basic procedure, I just added more things.
Mapo Tofu Recipe
3-5 garlic cloves - minced
60 mL water
1 1/2 Tbsp Broad Bean chili paste (doubanjiang)
2 Tbsp Lao Gan Ma black bean chili sauce
2 packs soft tofu - medium firm works well too. Cubed
1 Tbsp soy sauce
1/2 tsp sugar
1 Tbsp potato starch + 2 Tbsp water (corn starch would work too)
1 tsp sesame oil
1 Tbsp Shao Xing wine
chopped spring onion