Mapo Tofu, or "Chinese Chili"
This is a classic Chinese spicy tofu dish that's so easy to make and enjoy on any night of the week. There are now Korean and Japanese versions of this dish, just like Americans have embraced have pizza and tacos into everyday eating.
I make mapo tofu (mapa dubu) with gochujang and without corn starch, so the consistency is more like chili and less saucy than what you'd get in a Chinese restaurant. I almost always have tofu, gochujang, and onions at home, and this is a highly adaptable recipe, whether you are adding mushrooms or peppers, or swapping out the pork for something else. You can make it with no meat for a vegetarian version, or with ground turkey or ground beef instead of the pork.