Meat-free, Grilled Tofu and Mushroom Mapo Doufu

• 1 block Grilled tofu
• 1 packet Shimeji mushrooms
• 3 stalks plus Chinese chives
• 1 tbsp Vegetable oil
• 1/2 stalk Green onion or scallion
• 1 clove's worth Garlic (grated)
• 1 tsp Ginger (grated)
• 2/3 tsp Doubanjiang
• 2 tsp Red miso
• 1 tsp Oyster sauce
• 1 tbsp Sugar
• 1 tbsp Soy sauce
• 1 tbsp Shaoxing wine (or sake)
• 150 ml Water
• 1 tsp starch + 1 tablespoon water Katakuriko slurry
• 1 tsp Sesame oil
• 1 as much (to taste) Ra-yu
• 1 Sansho pepper

1. Break the grilled tofu up into bite-sized pieces with your hands.
2. Lightly drain in a sieve lined with paper towels.
3. Divide the mushrooms into small bunches.
4. Cut the chives into 1 cm pieces.
5. Place the ingredients in a pan and cook over low heat.
6. Once the ingredients are aromatic, add the doubanjiang and stir-fry patiently to bring out the spices.nanns
7. Add the mushrooms and stir-fry, then add the ingredients marked with a and simmer.
8. Add the drained tofu and simmer for a little while longer.
9. Add the chives and as well as the katakuriko slurry.
10. Drizzle in the sesame oil and heat through for about a minute.
11. Garnish with ra-yu and sansho pepper if you like.
12. Done!

packet, chives, vegetable oil, onion, garlic, ginger, doubanjiang, red miso, oyster sauce, sugar, soy sauce, wine, water, sesame oil, much, sansho pepper

Taken from cookpad.com/us/recipes/155853-meat-free-grilled-tofu-and-mushroom-mapo-doufu (may not work)