We use a wok for the sauce preparation. First we put about 4-5 tablespoons of canola oil in the wok. We heat the oil up over high heat. When hot we add a couple of tablespoons of the garlic ginger mix. Allow it to brown but not burn. After it browns add a cup of water and bring that to a boil. Next add a quarter cup of soy sauce. Add two packages of the Mapo Dofu seasoning. Then add the meat and the Dofu cubes. Next bring the mix to a boil. When it boils, slowly add some of the stirred up tapioca starch. Add a little at a time. Too much will set the sauce up into a solid lump of paste. Add some while stirring up as it comes to a boil. You want the sauce to be thick enough to stick to the rice. When thick enough pour into bowl to serve to your guests.