Trying to Recreate Ready-made Mapo Tofu

• 150 grams Minced pork
• 1 to 1 and 1/2 blocks Firm tofu
• 1 tbsp each Scallions, garlic and ginger (chopped finely)
• 1/2 tsp or (to taste) Doubanjiang (optional)
• 1 add as much (to taste) Green garlic shoots (if you have any)
• 1 stalk Scallion for garnish
• 200 ml Chinese Chicken stock
• 1 . (which is Chinese stock powder 1 teaspoon worth)
• 1 tbsp each Tianmianjiang, ketchup and oyster sauce
• 1 dash, (to taste) Soy sauce
• 1 dash, (to taste) Sesame oil
• 1 to 2 tablespoons each Katakuriko and water

1. Mix the combined flavoring ingredients and prepare the other ingredients.
2. Heat a wok and add scallion, garlic, ginger and doubanjiang.
3. After the aroma is released add the green garlic shoots (if you are using) and pork.
4. Fry.
5. When the meat changes color and the fat has rendered, add the combined flavoring ingredients and tofu.
6. Once it comes to the boil and the tofu is heated through taste and adjust the flavor with soy sauce.
7. While boiling stir gently.
8. Stir in the katakuriko slurry little by little to thicken to your liking.
9. After simmering and thickening, add the scallion at the end.
10. Serve.

pork, scallions, much, scallion, chicken stock, tianmianjiang, soy sauce, sesame oil, water

Taken from cookpad.com/us/recipes/157598-trying-to-recreate-ready-made-mapo-tofu (may not work)