Mapo Tofu at Home

• 200 grams Mixed ground beef and pork (or just pork)
• 1 block Tofu
• 1/2 of a small Onion
• 5 cm White part of a leek
• 1 piece/clove each Ginger and garlic
• 1 dash Chinese garlic chives
• 1 heaping teaspoon Doubanjiang
• 1 tsp of each Chinese soup stock, miso
• 1/4 tsp Salt
• 1 1/2 tsp Sugar
• 1/2 tbsp Sesame oil
• 1 tbsp Soy sauce
• 1 tbsp Sweet chili sauce
• 1 tbsp Ketchup
• 100 ml Water or hot water
• 1 tbsp Katakuriko
• 2 tbsp Water

1. Finely chop the leek, garlic and ginger.
2. Combine the ingredients.
3. Flavor the ground meat with 1 tablespoon each of soy sauce and sake (not listed).
4. Heat vegetable oil (not listed) in a frying pan, and stir fry the ginger and garlic, being careful not to let it burn.
5. When it is fragrant, add the ground meat, and stir fry until it changes color.
6. Add the onion and leek, as well as the doubanjiang.
7. The doubanjiang will spit a bit, so be careful.
8. Cut the tofu into bite sized pieces and put on a plate.
9. Microwave without covering for 2 to 3 minutes at 500 W to expel excess water.
10. When the onion has softened, add the sauce and the tofu, and simmer for a few minutes.
11. While it's simmering, drizzle in the katakuriko slurry.
12. Stir in the Chinese garlic chives, turn off the heat, and it's done.
13. The photo here shows a mapo tofu rice bowl.
14. The next day, the sauce will stiffened up to a meat-miso sauce consistency, so I combined it with rice for mapo fried rice.

pork, onion, ginger, chinese garlic, doubanjiang, chinese soup stock, salt, sugar, sesame oil, soy sauce, sweet chili sauce, ketchup, water, katakuriko, water

Taken from cookpad.com/us/recipes/157605-mapo-tofu-at-home (may not work)