My Mapo Tofu

• 1 block Silken tofu
• 200 grams Minced beef or pork
• 1 knob Fresh ginger
• 1 clove Garlic
• 1/2 stalk Scallion
• 1/2 tbsp Doubanjiang
• 2 tbsp Soy sauce
• 1 tbsp Sake
• 1 tsp Chicken soup stock granules
• 1 tsp Sugar
• 200 ml Water
• 1/2 tsp Szechuan pepper
• 2 tsp Katakuriko

1. Wrap the tofu block in paper towel and place on a tray with a weight to drain excess water.
2. Finely mince the ginger, garlic, and scallion.
3. Heat 1 tablespoon of vegetable oil and sesame oil with ginger and garlic.
4. Add the minced meat and Doubanjiang, and stir-fly thoroughly.
5. Add a pinch of salt.
6. Add the ingredients listed from soy sauce to water and bring to boil.
7. Next add the tofu, breaking into small pieces, but not too small as it'll crumble during cooking.
8. Boil for 5-6 minutes, all the while mixing it frequently.
9. Add watered katakuriko to thicken, and mix in the scallion and Szechuan pepper.
10. Stir.

silken, beef, ginger, clove garlic, scallion, doubanjiang, soy sauce, sake, chicken soup stock granules, sugar, water, szechuan pepper, katakuriko

Taken from cookpad.com/us/recipes/152785-my-mapo-tofu (may not work)