Meatless Mapo Doufu

• 1 block Silken tofu
• 1/2 packet Enoki mushrooms
• 2 knobs Ginger
• 1 clove Garlic
• 1 bunch Green onion
• 1 Sesame oil
• 200 ml Water
• 4 tsp Katakuriko
• 2 tbsp Soy sauce
• 1 tbsp Miso
• 1 tsp Beet sugar
• 1/2 tsp Doubanjiang
• 1/2 tsp Gochujang

1. Chop the ginger, garlic, Japanese leek and enoki mushrooms.
2. Cut the tofu into 2-cm cubes.
3. Mix the ingredients marked with .
4. Heat the sesame oil in a frying pan and add the ginger, garlic and Japanese leek.
5. Fry until fragrant.
6. Season the ingredients in step 2 with the ingredients marked with .
7. After the seasonings are mixed well, add the water and tofu.
8. Cook until the tofu is heated through.
9. Add the katakuriko dissolved in the same amount of water, mix together and serve.
10. To make cold mapo doufu, don't add the tofu in Step 3, then leave the sauce to cool after thickening.
11. Chill in the fridge and pour over cold tofu.
12. Variation Instead of tofu, use cooked beans to make mapo beans!

silken, enoki mushrooms, ginger, clove garlic, green onion, sesame oil, water, katakuriko, soy sauce, sugar, doubanjiang, gochujang

Taken from cookpad.com/us/recipes/170304-meatless-mapo-doufu (may not work)