diff --git a/.claude/settings.local.json b/.claude/settings.local.json
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--- a/.claude/settings.local.json
+++ b/.claude/settings.local.json
@@ -8,7 +8,8 @@
       "Bash(node *)",
       "Bash(ls *)",
       "Bash(ls)",
-      "Bash(node -e:*)"
+      "Bash(node -e:*)",
+      "WebFetch(domain:thewoksoflife.com)"
     ]
   }
 }
diff --git a/public/recipes/chinese/mabu-tofu/assets/mapo-tofu.jpg b/public/recipes/chinese/mabu-tofu/assets/mapo-tofu.jpg
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diff --git a/public/recipes/chinese/mabu-tofu/mapo-tofu.mdx b/public/recipes/chinese/mabu-tofu/mapo-tofu.mdx
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+---
+title: "Mapo Tofu"
+slug: "mapo-tofu"
+date: "2026-02-10"
+lastUpdated: "2026-02-20"
+category: "chinese"
+tags: ["chinese"]
+cookTime: 60
+prepTime: 20
+servings: 8
+author: "jake"
+description: "My variant of the classic Sichuan Mapo Doufu/Mapo Tofu dish."
+featured: false
+display: true
+displayPhoto: "./assets/mapo-tofu.jpg"
+---
+
+<RecipeCard>
+
+## Photos
+![Mapo Tofu](./assets/mapo-tofu.jpg)
+*Mapo Tofu*
+
+## Ingredients
+### Chili Oil
+- 1/2 cup oil, divided
+- 1-2 fresh Thai bird chili peppers, thinly sliced
+- 6-8 dried red chilies, roughly chopped
+- 1/2-1 1/2 tablespoons Sichuan peppercorns
+
+### Gravy
+- 3 tablespoons ginger, finely minced
+- 3 tablespoons garlic, finely minced
+- 8 oz ground pork
+- 1-2 tablespoons spicy bean sauce (doubanjiang)
+- 2/3 cup low sodium chicken broth
+- 1 lb silken tofu, cut into 1-inch cubes
+- 1/4 cup water
+- 1 1/2 teaspoons cornstarch
+- 1/4 teaspoon sesame oil (optional)
+- 1/4 teaspoon sugar (optional)
+- 1 scallion, finely chopped
+
+## Instructions
+### Chili Oil
+1. Heat half the oil in a wok over low heat. Add fresh and dried chili peppers, stirring occasionally for about 5 minutes until fragrant. Do not let them burn.
+2. Remove peppers and oil and set aside.
+
+### Gravy
+1. Heat remaining oil in the wok over medium heat. Add **ginger** and fry for 1 minute. Add **garlic** and fry another minute.
+2. Increase heat to high and add **ground pork**. Break up and cook through.
+3. Add ground **Sichuan peppercorns**, stir for 15-30 seconds — do not burn.
+4. Stir in **spicy bean sauce** (doubanjiang) and mix well.
+5. Add **chicken broth** and bring to a simmer.
+6. Mix **water** and **cornstarch** in a small bowl. Add to the wok and stir until the sauce thickens.
+7. Add the reserved chili oil with peppers back to the wok.
+8. Gently fold in **tofu cubes** and cook for 3-5 minutes.
+9. Stir in **sesame oil**, **sugar**, and **scallions**. Cook until scallions just wilt.
+10. Serve immediately over steamed rice, garnished with extra Sichuan peppercorn powder if desired.
+
+## Notes
+### Ingredients
+- If using bottled pastes, consider the amount of salt coming from them and your chicken broth. If everything is salted the dish will definitely be on the saltier end.
+- Sichuan (málà) peppercorns are worth getting for this recipe if you want a true Sichuan experience.
+- I much prefer silken (soft) tofu for this recipe.
+
+## References
+- Reference Recipe **[HERE](https://thewoksoflife.com/ma-po-tofu-real-deal/)**
+</RecipeCard>