Authentic Mapo Tofu

• 450 grams Tofu (firm or silken)
• 1/2 Japanese leek
• 150 grams Minced pork
• 1 tsp Soy sauce
• 1 tbsp Tianmianjiang
• 1 tbsp Vegetable oil
• 1 tbsp Doubanjiang
• 200 ml Water
• 2 tsp Chicken soup stock granules
• 1 tbsp Soy sauce
• 1 tbsp Sugar
• 1/2 tbsp Tianmianjiang
• 1/2 tsp Miso
• 1/2 tsp Gochujang
• 1 tbsp Katakuriko
• 2 tbsp Water
• 1/2 to 1 tablespoon Ra-yu (optional)
• 1 Sichuan pepper (optional)

1. Mince the Japanese leek, referring to this recipe here: https://cookpad.com/en/recipes/171290-so-addicting-how-to-mince-a-leek Combine the ingredients.
2. Mix the ingredients for the katakuriko slurry.
3. Heat sesame oil (about 1 tablespoon) in a pan.
4. Add the minced pork and stir well.
5. Then, stir in the seasonings and mix thoroughly.
6. Transfer the cooked mince to a plate.
7. Next, cook the diced tofu in water on the lowest heat setting.
8. Turn off the heat before it comes to a boil.
9. Heat the pan and add the ingredients.
10. Cook over medium heat until aromatic.
11. Next, add the ingredients.
12. Return the cooked minced meat to the pan and bring to a boil.
13. Once boiled, add the cooked tofu.
14. Simmer for about 1 minute.
15. Turning the heat high, add the Japanese leek and katakuriko slurry.
16. Stir gently to thicken.
17. Stir in ra-yu if you like and serve.

pork, soy sauce, tianmianjiang, vegetable oil, doubanjiang, water, chicken soup stock granules, soy sauce, sugar, tianmianjiang, gochujang, katakuriko, water, pepper

Taken from cookpad.com/us/recipes/156710-authentic-mapo-tofu (may not work)