From the New York Time's cooking section: the vegetarian version of mapo tofu. I love the traditional Chinese dish Mapo Tofu (which I made last year) ...but without ground pork? It's different, but actually spicier with more depth of flavor. Shitakes replace the meat and I used a fermented black bean sauce not actual fermented beans but otherwise followed the recipe as is. The meatless dinners are hard--more work, less filling. But this was hearty enough, with a thickened sauce served over quinoa which weasled its way into the stew. Such a goody-two-shoes, know-it-all that quinoa.