How would I recreate the Mapo Tofu from 551 Horai?

Hello I was in Japan earlier this year and really enjoyed this Mapo Tofu at 551 Horai and wanted to recreate it for home eating but could not find a similar recipe to this style of Mapo Tofu. It was less like the numbing style of Mapo Tofu but not sure if it was quite the same as Mabo Tofu. Could anyone point me in the right direction?