Easy Spicy Mapo Doufu

• 300 grams Silken tofu (cut into 1 1/2 cm cubes)
• 150 grams Ground meat
• 1/2 Japanese leek (finely chopped)
• 1 Vegetable oil (for stir frying)
• 1 to 2 teaspoons Sesame oil (to finish)
• 1 pinch Salt
• 200 ml Water
• 1 tbsp Doubanjiang
• 2 tsp Grated garlic
• 2 tsp Grated ginger
• 1 tsp Chicken soup stock
• 1 tsp Miso
• 1 Ichimi spice (if you like it spicy)
• 2 tbsp Water
• 1 tbsp Katakuriko
• 1 Ground sansho pepper (good if you have it)

1. Pour salted water (not listed) in a pan and bring to a boil.
2. Add the silken tofu and boil (just until it's heated through).
3. Drain the tofu from Step 1 into a sieve, and mix together the sauce ingredients marked .
4. Pour vegetable oil into a frying pan, and stir fry the ground meat until crumbled.
5. Add the mixed sauce and the leek and bring to a boil.
6. Lower the heat a little and add the katakuriko dissolved in water in 2 to 3 batches, mixing well between additions.
7. When completely mixed together, turn up the heat until the sauce has thickened.
8. Add the tofu cubes to Step 4, and coat with the sauce while shaking the pan.
9. Drizzle in the sesame oil to finish.
10. When it's mixed, it's done.

silken, ground meat, japanese, vegetable oil, sesame oil, salt, water, doubanjiang, garlic, ginger, chicken soup stock, ichimi spice, water, katakuriko, ground sansho pepper

Taken from cookpad.com/us/recipes/159137-easy-spicy-mapo-doufu (may not work)