Step 1
In a pan, sauté garlic & spring onion. Add crumbled tofu and stir-fry until lightly crispy. Add mapo paste, light & dark soy sauce.

Step 2
Adjust with water or cornstarch slurry. Simmer until glossy. Blend silken tofu with salt until smooth. Boil noodles according to package instructions.

Step 3
Rinse under cold water to prevent sticking and keep a chewy texture (optional but recommended). Place noodles in a bowl, top with mapo tofu and creamy tofu sauce.

Step 4
Garnish with spring onions and sesame seeds. Mix and enjoy! Note: This recipe uses the universal measurement of tbsp (15ml). If you are in Australia, 1 tbsp is 20ml so please adjust accordingly to taste.