Mapo Tofu

Rinse and dry the produce. Place a large pot of salted water on to boil. Chop the scallions, keeping the greens and whites separate. Peel the ginger. Grate or finely mince the ginger and garlic. Rinse the fermented black beans.

Drain the tofu and cut into ½ inch cubes. Trim the yu choy and cut into 3 inch pieces.

Place a medium pot over medium-high heat with 1 tbsp vegetable oil. Once hot, add the ginger, garlic, scallion whites, and walnuts and cook until fragrant and slightly caramelized, about 1 to 2 minutes. Add the fermented black beans, fermented bean paste, rice wine vinegar, tamari, and the sambal. Reduce heat to low and cook for 1 to 2 minutes.

In a small bowl, whisk together the cornstarch and 1½ cups cold water. Add the cubed tofu to the medium pot and cook, stirring occasionally, about 3 minutes. Add the cornstarch mixture, ½ of the bouillon cube, and bring mapo tofu to a boil. Reduce heat to low and let sauce simmer while you prepare the noodles and yu choy.

Once the water is boiling, add the rice noodles and cook until tender, about 4 to 6 minutes. Drain and rinse with warm water. Immediately return the pot to medium-high heat and add 1 tsp vegetable oil. Add the yu choy and cook until bright green and tender, about 3 to 4 minutes. Sprinkle with salt.

Add the peas to the mapo tofu and remove from the heat. Taste and adjust seasoning if necessary. Divide the rice noodles between your bowls and top with mapo tofu and yu choy. Sprinkle with scallion greens and serve with any remaining sambal.