Easy Not-Spicy Mapo Tofu

• 1 block Tofu (silken or firm)
• 100 grams Ground meat (pork, chicken, or whatever you'd prefer)
• 1 tbsp Grated ginger
• 1 tbsp Grated garlic
• 1 tbsp Sesame oil
• 1/3 Japanese leek
• 1 tbsp Sesame oil (to finish, optional)
• 1 tbsp Miso
• 1/2 tbsp Soy sauce
• 1 tbsp Sake
• 2 tbsp Chinese soup stock
• 2 tbsp Katakuriko
• 300 ml Water
• 1 tbsp Doubanjiang
• 1 as much (to taste) Ra-yu

1. Combine the sauce ingredients and mix.
2. Finely chop the leek.
3. Boil the tofu in salted water for a little bit beforehand, so that it's less likely to fall apart.
4. Drain.
5. Heat a frying pan, add the sesame oil, grated ginger and grated garlic, and stir fry briefly.
6. Add the ground meat and stir fry until it's cooked through and crumbly.
7. Add the chopped leek.
8. Add the combined seasoning ingredients from Step 1 and mix well.
9. When the sauce has thickened, add the tofu from Step 2 and simmer for a while longer.
10. Once it is bubbling, add the optional sesame oil to finish.
11. If you want to make it spicier for grownups, add doubanjiang to the flavoring ingredients.
12. You can use sesame oil or ra-yu to finish.

silken, ground meat, ginger, garlic, sesame oil, sesame oil, soy sauce, sake, chinese soup stock, katakuriko, water, doubanjiang, much

Taken from cookpad.com/us/recipes/156086-easy-not-spicy-mapo-tofu (may not work)