How to make it
Heat oil and sauté meat over low heat. Turn off the heat after meat is fully cooked and completely separated. Pour Lee Kum Kee Sauce for Sichuan Style Mabo Tofu (Hot) over meat and mix well.
Add tofu to pan and stir gently. Cover with a lid and continue to cook over low heat.
Sprinkle green onions on top. Cook over high heat until sauce is thickened.
Tips: Dice tofu and blanch in boiling water for 2 minutes. Then drain and set aside. The tofu will taste better.