Chinese dishes are the one thing I'm horrible at. I just can't seem to duplicate the style or taste It always comes out a mess. I do love Chinese though.
I can't cook much beyond boiling an egg myself - but fundamentally Chinese about basics like "oil and garlic" and the correct preparation (a lot of chopping up of ingredients which is why "mapo doufu" might be an easier starting point).
Certainly "wok" cooking is not very difficult (and is very quick).
Also note that traditional "mapo doufu" includes Sichuan "wild peppers" which *literally make your lips and tongue numb* (so you may have to decide whether or not you want to include those as a lot of westerners don't like that).