Leftover Mapo Tofu Rice Bowl

Ingredients

• 0.75 cupjasmine rice
• 1.5 cupmapo tofu (leftover, homemade or store-bought)
• 0.5 piececucumber
• 0.5 tspsesame oil
• 0.5 tspsoy sauce
• 1 pinchsalt

Method

1. 1

   Cook the jasmine rice in a rice cooker or pot according to package instructions — if you planned ahead, this can be freshly steamed; otherwise use leftover rice reheated with a splash of water in the microwave for 2 minutes.

2. 2

   Transfer the leftover mapo tofu to a small saucepan and reheat over medium heat for 3–4 minutes, stirring gently so the tofu doesn't break apart, until piping hot throughout. Alternatively, microwave in a covered bowl for 2–3 minutes, stirring once halfway.

3. 3

   While the tofu heats, thinly slice the cucumber into rounds or half-moons and toss with a pinch of salt, a drizzle of sesame oil, and a splash of soy sauce.

4. 4

   Spoon the steamed rice into a bowl, ladle the hot mapo tofu generously over the top, and arrange the dressed cucumber slices on the side. Serve immediately.