I'm a mapo tofu fiend. It's easily my last-meal dish, particularly when it's the real deal—packed with mouth-numbing Sichuan peppercorns brooding under a slick of red hot chili oil. But just as sometimes you're willing to give up the microbrew in exchange for an ice cold tall boy of flavorless-in-a-good-way PBR, there are times when I get a craving for heat-n-serve Japanese-style mapo tofu from a pack. More

What happens when I love a dish as much as I love mapo tofu? I think to myself, how can I add offal, and thereby increase my enjoyment by twofold? More