Light Mapo Tofu with Rice

Silken tofu simmered with soy mince in a chili-bean sauce that's had its oil slick cut by two-thirds, served over steamed rice. Balanced macros with respectable plant protein make it a vegetarian muscle-gain dinner rather than a light cutting bowl.

Ingredients

• 250g silken tofu, cubed
• 3 tbsp soy granules, hydrated
• 1 tbsp chili bean paste (doubanjiang)
• 2 garlic cloves, minced
• 1 spring onion, sliced
• 2/3 cup steamed rice
• 1 tsp cornflour
• 2 tsp oil

Instructions

1. Fry the garlic and chili bean paste in oil until fragrant.
2. Add the hydrated soy granules and a cup of water.
3. Slide in the tofu and simmer gently 5 minutes.
4. Thicken with the cornflour slurry.
5. Serve over rice with spring onion.