Mapo Tofu

• 200 grams Tofu
• 100 grams Ground pork
• 1/3 of a thin stalk Japanese leeks
• 1/2 thumbtip-sized piece Ginger
• 1 small clove Garlic
• 1 tbsp Sesame oil
• 1/2 teaspoon, or (to taste) Doubanjiang
• 100 ml Chicken stock
• 2 tbsp Tianmianjiang
• 1 tbsp Sake
• 1 Katakuriko slurry
• 1 to finish, (to taste) Black pepper
• 1 for garnish The white part of a green onion, finely shredded (optional)

1. Wrap the tofu in kitchen paper towels and put in a heatproof bowl, microwave for 2 to 3 minutes to drain off the excess water, and cut into 3 cm cubes.
2. Heat the sesame oil and stir fry the ingredients over medium heat.
3. When it starts to smell nice add the doubanjiang and stir fry.
4. Add the ground pork to Step 2, and stir fry until browned and crumbly.
5. Add the combined condiments to the pan in Step 3, and bring to a boil over high heat.
6. Add the drain tofu from Step 1, and simmer for about 5 minutes over medium heat.
7. Add katakuriko slurry to thicken the sauce, and season with black pepper.
8. Mound on a plate, and garnish with the shredded white part of the green onion to finish.

ground pork, stalk japanese leeks, ginger, clove garlic, sesame oil, doubanjiang, chicken, tianmianjiang, sake, slurry, finish, green onion

Taken from cookpad.com/us/recipes/167744-mapo-tofu (may not work)