Mapo Tofu For Rice

• 450 grams Tofu
• 200 grams Ground Pork
• 170 grams Green onion
• 2 clove Garlic
• 2 teaspoons, chopped Ginger
• 2 tbsp Doubanjiang
• 1 tbsp Oyster sauce
• 1/2 tbsp Soy sauce
• 2 tbsp Sake
• 2 tbsp Sesame oil
• 1 dash of each Pepper and sugar
• 1 Katakuriko slurry

1. Put a generous amount of vegetable oil (not listed) in a frying pan, and add the finely chopped garlic and ginger.
2. Stir fry, being careful not to let it burn.
3. When it's fragrant, add the chopped green onion.
4. I like to add tons because I like it, so I always put about this much.
5. Add the ground pork and stir fry, and when it has changed color, add the doubanjiang, oyster sauce, soy sauce, sake, pepper and sugar, and continue to stir fry.
6. When the sauce is evenly distributed, pour in about 350 ml of water.
7. Add the cubed tofu, and simmer over high heat.
8. When the sauce has reduced to about half, turn off the heat and stir in the katakuriko slurry little by little until the sauce has thickened.
9. Turn the heat back on, drizzle with sesame oil and it's done!
10. The tofu falls apart easily, so be gentle.
11. Adjust the seasoning with doubanjiang and oyster sauce.
12. This is the brand of doubanjiang I use.
13. It's pretty spicy.

ground pork, green onion, clove garlic, ginger, doubanjiang, oyster sauce, soy sauce, sake, sesame oil, pepper, slurry

Taken from cookpad.com/us/recipes/157608-mapo-tofu-for-rice (may not work)