Our Family's Mapo Doufu with Lots of Sauce

• 1 block Tofu (silken)
• 100 grams Ground pork
• 2 to 3 Wood ear mushrooms
• 2 tsp Doubanjiang
• 2 cm worth from the tube of each Garlic and ginger (I used tubed type)
• 300 ml Lukewarm water
• 2 tsp Chicken stock granules
• 1 tsp Tianmianjiang (or miso)
• 1 tsp Soy sauce
• 1 tsp Ketchup
• 1 tsp Mirin
• 1 tbsp Sesame oil (for stir frying)
• 1 Chinese chives (or green onion) finely chopped

1. Wrap the tofu in kitchen paper towels and microwave for 2 minutes.
2. Leave to drain.
3. Rehydrate the wood ear mushrooms in lukewarm water.
4. Sprinkle a little sake (not listed) on the ground pork and fluff it up.
5. Chop the tofu and wood ear mushrooms into spoonable sizes.
6. Combine the ingredients together.
7. The chives should be chopped into small rounds.
8. Prepare the katakuriko slurry (dissolve it in a bit of water).
9. Heat a frying pan and add the ingredients in this order: Sesame oil, garlic, ginger, doubanjiang, then ground pork.
10. Stir fry well.
11. Add the combined sauce ingredients, and when it comes to a boil add the tofu and wood ear mushrooms.
12. Cook over medium heat for a little while, then add the katakuriko slurry to thicken the sauce.
13. Add the chives and then turn off the heat.
14. Transfer to a serving plate and you're done.
15. Delicious over rice!

ground pork, mushrooms, doubanjiang, garlic, water, chicken, tianmianjiang, soy sauce, ketchup, mirin, sesame oil, chinese chives

Taken from cookpad.com/us/recipes/170291-our-familys-mapo-doufu-with-lots-of-sauce (may not work)