this is missing some of the deep savory flavor of the recipe from every grain of rice, so I would modify, not use ketchup… But the technique here is more helpful than other recipes, with temp guidelines and a good drive consistency achieved.
A note for all recipes is that I think grinding the szechuan peppers more finely should be preferred.
https://www.recipeshare.app/recipes/mapo-tofu-masterclass-sheldos-kitchen