Mapo Doufu

• 1 block Firm tofu
• 200 grams Ground pork
• 1 piece Ginger
• 1 clove Garlic
• 1/2 stalk Leek
• 1/2 to 1 teaspoon Doubanjiang
• 200 ml Chinese soup stock
• 2 tsp Tianmianjiang
• 1 tbsp Soy sauce
• 2 tsp Sake
• 2 tsp Sugar
• 1 pinch Umami seasoning
• 2 tsp Katakuriko
• 3 tsp Water
• 1 tsp Sesame oil

1. Stir fry the grated ginger and garlic and the finely chopped leek in vegetable oil.
2. When it starts to smell fragrant, add the doubanjiang and stir fry some more.
3. Add the ground meat and stir fry some more, and when the meat is cooked add the soup ingredients.
4. When the soup has come to a boil, add the tofu and simmer for 3-4 minutes.
5. Turn off the heat and stir in the katakuriko slurry.
6. Turn the heat back on and stir until the sauce has thickened.
7. Finish with a drizzle of sesame oil, and it's done.

tofu, ground pork, ginger, clove garlic, stalk, doubanjiang, chinese soup stock, tianmianjiang, soy sauce, sake, sugar, katakuriko, water, sesame oil

Taken from cookpad.com/us/recipes/156726-mapo-doufu (may not work)