Mapo Doufu

• 1 block Tofu
• 150 grams Ground pork
• 1 clove Garlic
• 1 dash Ginger
• 1/2 Japanese leek
• 2 tsp Doubanjiang
• 1/2 tbsp Chicken soup stock granules
• 1 tbsp Soy sauce
• 1/2 tbsp Sugar
• 1 tbsp Tianmianjiang
• 2 tbsp Sake (or Shaoxing wine)
• 250 ml Water
• 1 Katakuriko slurry
• 1 tbsp Sesame oil

1. Heat the oil in a frying pan and add the minced garlic, ginger, and Japanese leek and stir-fry.
2. Add the pork and stir-fry until the color changes.
3. Add the doubanjiang to taste and continue stir-frying.
4. Add the seasonings and let it come to a boil.
5. Add the tofu and simmer a bit.
6. Add the katakuriko slurry to thicken the sauce.
7. Add the sesame oil and Japanese leek and serve.

ground pork, clove garlic, ginger, doubanjiang, chicken soup stock granules, soy sauce, sugar, tianmianjiang, water, slurry, sesame oil

Taken from cookpad.com/us/recipes/158805-mapo-doufu (may not work)