Easy Authentic Mapo Tofu with Miso and Doubanjiang

• 1 block Tofu (firm or silken)
• 1/2 Japanese leek
• 50 grams Ground meat (chicken or pork)
• 1 tbsp Doubanjiang
• 1 tsp Garlic (tube garlic is fine)
• 1 tbsp Miso
• 200 ml Water
• 1 tsp Chicken soup stock granules
• 1 tsp Sugar
• 1 dessert spoon Oyster sauce (if you have it)
• 1 Oil
• 1 Sesame oil
• 1 Ra-yu
• 1 tbsp Katakuriko

1. I didn't have any ground meat this time so I used chicken breast meat and cut it finely.
2. Cut the Japanese leek and garlic finely (you can also use garlic from a tube).
3. Cut the tofu into roughly 24 pieces.
4. Add the oil, garlic, and doubanjiang into the frying pan and heat.
5. If you want to make it spicy, add some takanotsume.
6. Add the ground meat and stir-fry.
7. Mix the ingredients beforehand and then add to the frying pan.
8. (Add oyster sauce too if you have it.)
9. Bring the ingredients to a boil and then add the Japanese leek and tofu.
10. Add the katakuriko dissolved in some water.
11. Add some sesame oil and ra-yu as a finishing touch and you're done.

silken, ground meat, doubanjiang, garlic, water, chicken soup stock granules, sugar, dessert, oil, sesame oil, katakuriko

Taken from cookpad.com/us/recipes/157376-easy-authentic-mapo-tofu-with-miso-and-doubanjiang (may not work)