My family and I went to Wan's in Cahaba Heights last night. It reminded me how much I like their Ma Po tofu.
The sauce could use a bit more kick, but the tofu is soft and it soaks up the sauce's flavor well. The minced pork adds nice flavor and texture. But the thing that sets Wan's version apart is the use of pickled vegetables. Those pickled vegetables appear in several pork/tofu dishes, including the Three Slice Noodles (rice noodles with baked tofu, pork and fresh bamboo shoots).
What's floating your boats in local Chinese restaurants these days?