Meaty But Still Healthy Mapo Doufu

• 500 grams Silken tofu
• 200 grams Pork fillet
• 1/3 of a stalk Japanese leek
• 2 Dried shiitake mushrooms
• 1 large clove Garlic
• 1 piece Ginger
• 1 tbsp Doubanjiang
• 400 ml Water
• 2 tsp Weipa or chicken stock granules
• 2 tbsp Oyster sauce
• 2 tsp Soy sauce
• 1 tsp Sugar
• 2 tbsp dissolved in 4 tablespoons of water Katakuriko
• 1 tsp Sesame oil
• 1 Green onions or scallions

1. Rehydrate the dried shiitake mushrooms with water beforehand.
2. Wrap the tofu in paper towels and microwave for 4 minutes at 600 W to drain out the excess water.
3. Grind the pork filet in a food processor.
4. Finely chop the ingredients marked with .
5. Combine the ingredients marked with .
6. Stir-fry the chopped up pork in a large frying pan in a little oil until the meat is crumbly.
7. Add the chopped up vegetables marked with and stir-fry briefly, then add the doubanjiang and stir-fry a bit more.
8. Add the combined sauce ingredients marked with , add the cut tofu and bring to a boil.
9. Once the tofu has cooked through, swirl in the katakuriko slurry, agitate the pan and mix briskly.
10. Avoid crushing the tofu!
11. Turn the heat back on to low and simmer for 2 to 3 minutes until the katakuriko is cooked through.
12. Finish off with a swirl of sesame oil to make the dish more fragrant, and it's done.
13. You may end up with leftover katakuriko slurry.
14. Add it slowly while watching the sauce, and stop when it has thickened to your preference.
15. Weipa is a versatile and convenient condiment!
16. It's this can with the picture of the odd-looking guy!!
17. You can get it in the Chinese ingredient section of your supermarket

fillet, stalk japanese, shiitake mushrooms, clove garlic, ginger, doubanjiang, water, weipa, oyster sauce, soy sauce, sugar, water, sesame oil, green onions

Taken from cookpad.com/us/recipes/155639-meaty-but-still-healthy-mapo-doufu (may not work)