Mapo Tofu

Cut tofu into 1-inch cubes and gently place in a shallow bowl; cover with cool water and set aside.

Mince garlic and ginger; slice green onion whites and light greens (reserve dark greens for garnish); mix cornstarch with 2 tbsp water in a small bowl.

Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat until shimmering. Add red pepper flakes and bloom for 30 seconds, stirring constantly.

Add ground meat and cook, breaking it apart with a wooden spoon, until browned and no pink remains, about 5 minutes; drain excess fat if needed.

Add minced garlic and ginger; stir constantly for 30 seconds until fragrant.

Add green onion whites and light greens (not dark greens); stir for 30 seconds.

Pour in vegetable broth and soy sauce; bring to a simmer. Stir the cornstarch slurry and add it to the pan; cook, stirring gently, until the sauce thickens to a light gravy, about 2 minutes.

Drain tofu and carefully add it to the simmering sauce. Gently fold tofu in the sauce without breaking the cubes, cooking for 2–3 minutes until heated through.

Remove from heat and stir in 1 tsp sesame oil. Taste and adjust soy sauce, sugar, or red pepper flakes as needed.

Divide into shallow bowls and garnish with reserved dark green onion and sesame seeds. Serve hot.