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@tourwithevans: 📍 Location: 510 Waterboy Rd, Fairburn, GA 30213 📐 Space: 1,356 sqft of pure potential 💰 The Deal: Rent: $1,000/mo Security Deposit: $880 Rent-to-Own Total: $1,880 to get started! Stop throwing your money away on traditional renting and start building equity today. Send a DM right now to tour before it’s gone! 🏡✨ #FairburnGA #AtlantaRealEstate #FirstTimeHomeBuyer #HouseHunting #MovingToGeorgia

move in with Evans
move in with Evans
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Friday 23 October 2026 21:16:01 GMT
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MAPO TOFU RISOTTO 🍛 This was One Pot Tofu episode 2. And it does what it says on the tin - all the big, punchy flavours of mapo tofu, but it’s risotto! 30 minutes and one pot to make 4 portions. We used firm tofu for this one because it holds up better with the extra stirring that’s required for a risotto. If you can’t get firm tofu, extra-firm will do fine. P.S. as always, this is also inside Tofu Club where it’s easier to read, it has the nutritional info, you can print it, save it to a meal plan, create shopping lists, save it to your favourites and all that kind of good stuff. And there are 140 (and counting) other tofu recipes, tofu science guides and tips on there…comment “I’m in” and we’ll DM you so you can check it out. Ingredients (serves 4) 2 tbsp neutral oil 1 onion, finely diced 6 cloves garlic, minced 1 tbsp ginger, minced 2 tbsp doubanjiang 2 tsp Szechuan peppercorns, toasted & ground 1 tbsp rice wine 1 tbsp white miso paste 300g arborio rice 4 cups veg stock 600 g firm tofu, cubed 2 tbsp chilli crisp or chilli oil 2 spring onions, finely sliced Instructions 1. Heat the oil in a large pan over medium heat. Add the onion and sauté for 5 minutes until soft and translucent. 2. Add the garlic, ginger, doubanjiang and ground Szechuan peppercorns. Stir for a minute until fragrant and the oil turns red. 3. Stir in the arborio rice to coat it and toast for a minute until glossy. 4. Add enough of the stock to cover the rice, then add the miso paste and rice wine and stir. Bring to a simmer. 6. Add the cubed firm tofu and stir gently to coat in the sauce. 7. Once the liquid is almost fully absorbed, add another ladle of the stock and gently stir. Repeat until all of the stock has been used and the rice is cooked and tender but still with a little bite. 8. Stir in the chilli crisp and taste - add a little light soy sauce if it needs any more seasoning. 9. Serve hot, topped with sliced spring onions and a little extra chilli oil if you like it spicy.
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