Spicy Tofu and Spinach in a Mapo Inspired Sauce

1. In a small bowl, add in the black bean paste, chili paste, pepper flakes, oyster sauce, wine and oil. Stir to combine. I always add in a splash of water since I like it really saucy. Set aside.

2. Wash and drain the spinach. Cut the tofu into 1 inch cubes.

3. Set your wok on medium-high heat, add a splash of oil and the minced garlic. Fry until garlic is golden brown, then add in the tofu. Cook until heated through.

4. Add in the bean paste sauce and stir. Cook until the sauce bubbles.

5. Add in the spinach. Meanwhile, in a small bowl mix together the cornstarch and water. Once the spinach has wilted, stir in the cornstarch mixture. Cook until sauce thickens.

Serve over rice and enjoy!