How to make mapo tofu less salty?

Are you seeking to reduce the saltiness of your mapo tofu dish? If so, have you considered using less soy sauce or adjusting the ratio of ingredients? Could you potentially substitute some of the salt with a natural flavor enhancer like fish sauce or miso? And, have you tried adding more vegetables or tofu to balance out the flavor? What about reducing the amount of salt in the chili paste you're using? I'd love to hear your thoughts on these suggestions and any other techniques you've found successful in making your mapo tofu less salty.