My Family's Mild Mapo Doufu

• 1 block Firm tofu
• 100 grams Ground pork
• 1 piece or 1 clove each Ginger, garlic
• 1/2 a stalk The white part of a green onion
• 1 tbsp Vegetable oil
• 400 ml Water
• 1 tsp Chicken soup stock granules
• 1 tbsp Shaoxing wine (or sake)
• 2 tbsp Mirin
• 1 tbsp each Soy sauce, oyster sauce
• 1/2 tbsp Miso
• 2 tbsp Water
• 1 tbsp Katakuriko
• 1/2 tbsp Sesame oil

1. Lightly drain the excess water from the tofu by putting a weight on it.
2. Finely chop the ginger, garlic, and the white part of the green onion.
3. Put vegetable oil, ginger, garlic, and the white part of green onion in a frying pan over medium-high heat.
4. Stir-fry until golden brown.
5. Add the ground pork, and stir-fry until the meat has changed color.
6. Put in all the ingredients marked with and bring to a boil.
7. Stir in the ingredients to thicken.
8. Add the cut up tofu and bring to a boil.
9. Turn off the heat, and stir in the sesame oil.
10. Transfer to serving plates, and garnish to taste with the green part of a green onion, chopped.
11. For the adult portions add a bit of black pepper, ra-yu, or dobanjiang to make it spicy.
12. You can make extra of this recipe and store it in the freezer.
13. Double the amount of all the ingredients except for the tofu, then transfer half to a plastic container just before adding the tofu, and put in the freezer.

tofu, ground pork, ginger, onion, vegetable oil, water, chicken soup stock granules, wine, mirin, soy sauce, water, katakuriko, sesame oil

Taken from cookpad.com/us/recipes/170932-my-familys-mild-mapo-doufu (may not work)