Cornstarch

Sichuan mapo tofu: silken tofu in a fiery, numbing sauce of doubanjiang and Sichuan peppercorns. Finished with a cloud of ground pork.

All the depth and richness of the classic French braise, made entirely with mushrooms. The wine matters. Use something you would drink.

Add Puy lentils for protein. They absorb the wine and become outrageously good. The most filling version.

Ground wagyu instead of pork. Richer, more luxurious, slightly less traditional. Worth the upgrade for a special occasion.

Shiitake mushrooms replace the pork. Vegetable stock. The doubanjiang and Sichuan peppercorns do all the heavy lifting anyway.