Mapo tofu udon

Heat the oil in a large pan over medium heat. Add the chopped garlic and spring onions, then sauté briefly until fragrant but not browned.

Add the minced meat to the pan and brown it over high heat, stirring constantly, until crumbly. Cook until the meat releases its juices and then slightly browns.

Add the doubanjiang, salt, and ground pepper to the meat. Mix thoroughly, then continue to sauté so that the spicy paste releases its aromas in the oil and turns slightly reddish. Add the soy sauce, and if desired, pour in 2–3 tablespoons of water or broth, then simmer the mixture for 1–2 minutes.