Seriously Good Mapo Tofu

• 1 block Tofu (silken or firm)
• 100 to 150 grams Ground meat
• 1 clove Garlic, finely chopped
• 1 piece Ginger, finely chopped
• 1 dash each Sake, salt
• 150 ml Chicken soup stock (instant is fine)
• 1 Tomato, peeled (optional)
• 10 cm Japanese leek, finely chopped
• 1 tsp Katakuriko, dissolved in 50 ml of water
• 1 tsp or (to taste) Vinegar
• 1 to 2 tablespoons Doubanjiang or ra-yu
• 1 dash of each Sugar, soy sauce

1. We use doubanjiang or ra-yu with beans in it.
2. It's essential to have all the ingredients prepped before you start cooking!
3. Cut the tofu into cubes - the size is up to you.
4. Mix the ground meat with sake and a little salt to flavor.
5. Spread oil in a frying pan, add the garlic and ginger and stir fry.
6. When they're heated through, add the doubanjiang.
7. Add the meat and stir fry.
8. When it's cooked, add the chicken stock, sugar and soy sauce, then the tofu.
9. When the tofu is heated through, add the leek.
10. Sprinkle vinegar to taste.
11. Taste and add and add salt if needed.
12. Pour in the katakuriko dissolved in water.
13. You're done!
14. When you have time, boil the cut up tofu for about 2 minutes and drain well beforehand to improve the dish.

silken, ground meat, clove garlic, ginger, salt, chicken soup stock, tomato, japanese, katakuriko, vinegar, sugar

Taken from cookpad.com/us/recipes/170869-seriously-good-mapo-tofu (may not work)