Veggie Mapo Tofu

• 1 block Firm tofu
• 100 grams Minced meat (beef and pork blend)
• 1 tsp Sake
• 1 Ginger (tubed is fine)
• 1 Garlic (tubed is fine)
• 1 half to 1 bunch Chinese chives
• 1 half of medium size Onion
• 1/2 Carrot
• 3 Shitake mushrooms
• 1 tbsp Soy sauce
• 1 tsp Sesame oil
• 1 tsp Chicken stock (I used a paste)
• 2 tsp Sugar
• 1 tbsp Red miso (or normal miso)
• 1 Doubanjiang
• 50 ml Water
• 1 tsp Katakuriko

1. Finely chop onion, carrot, shiitake mushroom.
2. Cut the Chinese chives into pieces.
3. Grate the garlic and ginger.
4. Dice the tofu into 1.5-2-cm pieces and drain.
5. Combine the ingredients in a small bowl and mix well.
6. Heat vegetable oil (not listed) and fry the garlic and ginger.
7. Add the minced meat and sprinkle over the sake.
8. Stir fry in the order of onion, carrot and shiitake mushrooms.
9. After frying gently, mix the seasonings.
10. Pour over the 2 mixed seasonings.
11. Bring to the boil first, and add the diced tofu.
12. Heat the tofu until it has cooked through.
13. Stir in the katakuriko slurry to thicken the sauce.
14. Serve.

tofu, meat, sake, ginger, garlic, chinese chives, onion, carrot, mushrooms, soy sauce, sesame oil, chicken, sugar, red, doubanjiang, water, katakuriko

Taken from cookpad.com/us/recipes/156408-veggie-mapo-tofu (may not work)