Grandma's Mapo Tofu～

First, wash the tofu and cut it into pieces. Mine were cut too big! Not flavorful enough, so remember to cut them smaller.

To prevent the tofu from breaking easily, boil a pot of water, add the tofu and a spoon of salt, then cook for a while. This makes it less fragile.

Chop the garlic and ginger. Heat oil in a pan and stir-fry them. Then add the chopped green and red chilies—just a little, as it won't be too spicy.

Next, add 2 spoons of doubanjiang (spicy bean paste) and stir-fry, then add a bit of water.

Once the tofu is nicely coated, stir-fry briefly, and it's ready to serve～Pairs perfectly with rice!