Chinese cooking is an underrated home-cooking option outside of its original home, and it’s not difficult for this Western-educated home cook to see why. With its different sensibilities about what kinds of cookware and tools are critical for a well-stocked kitchen, its reliance on ingredients that are likely unfamiliar to people used to food with other origins, and its characteristic sensibility about food pairings that can make it difficult to combine with food from other traditions, Chinese cooking often feels like a wholly separate discipline from other culinary affairs. It isn’t—all cooking is connected—but the feeling is hard to shake when every recipe calls for a wok and mentions spices that are rare in non-Chinese spice cabinets. Chinese-American cooking is what it is in part because of how Chinese foodways adapted to both American palates and American ingredients, creating a fusion cuisine as beautiful as any of its influences. It only takes a little ingenuity to make classic Chinese dishes work with the tools this Puerto Rican home cook has at her disposal in a kitchen that really doesn’t need one more pot or pan in it, and today’s success is the much-loved Sichuanese classic called mapo tofu.

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