My Mapo Tofu

Directions

1. 1
   Wrap the tofu block in paper towel and place on a tray with a weight to drain excess water.
2. 2
   Finely mince the ginger, garlic, and scallion.
3. 3
   Heat 1 tablespoon of vegetable oil and sesame oil with ginger and garlic.
4. 4
   Add the minced meat and Doubanjiang, and stir-fly thoroughly.
5. 5
   Add a pinch of salt.
6. 6
   Add the ingredients listed from soy sauce to water and bring to boil.
7. 7
   Next add the tofu, breaking into small pieces, but not too small as it'll crumble during cooking.
8. 8
   Boil for 5-6 minutes, all the while mixing it frequently.
9. 9
   Add watered katakuriko to thicken, and mix in the scallion and Szechuan pepper.
10. 10
    Stir.