Mapo Tofu

Name: Mapo Tofu
Ingredients: 200 grams Tofu; 100 grams Ground pork; 1/3 of a thin stalk Japanese leeks; 1/2 thumbtip-sized piece Ginger; 1 small clove Garlic; 1 tbsp Sesame oil; 1/2 teaspoon, or (to taste) Doubanjiang; 100 ml Chicken stock; 2 tbsp Tianmianjiang; 1 tbsp Sake; 1 Katakuriko slurry; 1 to finish, (to taste) Black pepper; 1 for garnish The white part of a green onion, finely shredded (optional)

13 ingredients

8 steps

Ingredients

200 grams Tofu
100 grams Ground pork
1/3 of a thin stalk Japanese leeks
1/2 thumbtip-sized piece Ginger
1 small clove Garlic
1 tbsp Sesame oil
1/2 teaspoon, or (to taste) Doubanjiang
100 ml Chicken stock
2 tbsp Tianmianjiang
1 tbsp Sake
1 Katakuriko slurry
1 to finish, (to taste) Black pepper
1 for garnish The white part of a green onion, finely shredded (optional)

Directions

1

Wrap the tofu in kitchen paper towels and put in a heatproof bowl, microwave for 2 to 3 minutes to drain off the excess water, and cut into 3 cm cubes.
2

Heat the sesame oil and stir fry the ingredients over medium heat.
3

When it starts to smell nice add the doubanjiang and stir fry.
4

Add the ground pork to Step 2, and stir fry until browned and crumbly.
5

Add the combined condiments to the pan in Step 3, and bring to a boil over high heat.
6

Add the drain tofu from Step 1, and simmer for about 5 minutes over medium heat.
7

Add katakuriko slurry to thicken the sauce, and season with black pepper.
8

Mound on a plate, and garnish with the shredded white part of the green onion to finish.