Sichuan Mapo Tofu in a Wok | 20-Minute Asian Dinner

Drain the tofu on paper towels, then cut it into uniform cubes of about 2 cm. Peel the garlic and fresh ginger, then finely mince them. Thinly slice the chili pepper. Slice the spring onions: separate the white parts for stir-frying and set aside the green parts for serving.

In a small bowl, mix the cornstarch with 100 ml of cold water, soy sauce, and sesame oil. This will be used to thicken the sauce in the wok.

Rinse the rice in cold water, then cook it in twice the amount of lightly salted water until tender and fluffy, in about 12-14 minutes.