Mapo Tofu

🔥 Prep

• Drain the 300 g silken tofu and cut into 2‑cm cubes.
• Mince 1 tbsp garlic (or use pre‑minced garlic) and set aside.
• Measure out 2 tbsp chili paste, 1 tbsp soy sauce, and 2 tbsp oil.
• Have the 100 g minced meat ready.

🔥 Cook

• 1. Heat the 2 tbsp oil in a wok or large skillet over medium-high heat until shimmering.
• 2. Add the minced garlic and stir‑fry for 30 seconds until fragrant.
• 3. Add the 100 g minced meat, breaking it up with a spatula, and cook for 2‑3 minutes until it loses its pink color.
• 4. Stir in the 2 tbsp chili paste and 1 tbsp soy sauce; fry for 1 minute to release the aromas.
• 5. Gently add the tofu cubes, tossing to coat them in the sauce, then reduce heat to medium and simmer for 2 minutes to let the flavors meld.
• 6. Taste and, if desired, adjust seasoning with a splash more soy sauce (optional).
• 7. Remove from heat and transfer to a serving dish.

🔥 Serve

• Spoon the hot Mapo Tofu over a bowl of steamed jasmine rice or white rice.
• Garnish with sliced scallions or a drizzle of sesame oil if desired, and serve immediately.