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Mince the garlic and slice spring onion, keeping white and green parts separate. Crumble the hard tofu into mince-like pieces.
Heat a little oil in a pan. Add garlic and spring onion whites; sauté until fragrant. Once the aromatics are fragrant, add crumbled hard tofu or protein of choice, and stir-fry until browned and slightly crispy.
In the same pan, add mapo tofu stir fry paste, light soy sauce, and dark soy sauce. If you want the sauce thicker or stickier, slowly stir in cornstarch slurry while mixing continuously. Alternatively, add water instead for a thinner sauce consistency (adjust to taste). Simmer for 1-2 minutes until glossy and fragrant.
In a blender, combine silken tofu, and salt. Blend until smooth and creamy.
Boil noodles according to package instructions, drain well. Rinse under cold water to prevent sticking and keep a chewy texture (optional, but recommended).
Place the lei mein noodles in bowls. Spoon the mapo tofu 'meat' over, then drizzle or pour the creamy tofu sauce on top.
Garnish with green spring onions and sesame seeds. Mix well before eating for a silky, spicy, savoury bite. Enjoy!