My Mapo Tofu

• 100 grams Ground pork
• 1 tbsp Vegetable oil
• 1 piece Ginger, minced
• 1 clove Garlic, minced
• 1 tsp plus, Doubanjiang
• 1 tsp Tianmianjiang
• 2 tbsp plus Japanese leek, minced
• 200 ml Water
• 2 tsp Chicken stock granules
• 1 tbsp Sake
• 1 tsp Sugar
• 1 1/2 tbsp Soy sauce
• 1 block Silken tofu
• 1 dash Pepper
• 2 tsp Katakuriko
• 3 tsp Water
• 1 tbsp Sesame oil
• 1 Green onions or scallions

1. Heat the vegetable oil in a frying pan and cook the ground pork over high heat.
2. (cook until the juices run clear).
3. Add the ginger, garlic, doubanjiang, tianmianjiang, and minced leek and stir-fry.
4. (It can burn easily once the paste ingredients are added, so lower the heat to medium).
5. Combine the ingredients and add to the pan.
6. Turn the heat to high.
7. Once it boils, add the cut silken tofu and boil over high heat (don't stir it too much).
8. Season with pepper.
9. If you drain the water from the tofu beforehand, the dish won't become watery.
10. Combine the ingredients.
11. Lower the heat to medium and gradually add in the ingredients ( the tofu will fall apart easily, so stir gently).
12. Let it simmer on high heat for a short time.
13. Drizzle in some sesame oil on the surface of the pan to finish.
14. Arrange in a dish and optionally garnish with green onion or the white section of a leek.
15. There's also an eggplant version: https://cookpad.com/en/recipes/143123-our-family-s-mapo-eggplant-recipe
16. You could also top it with thin slices from the white portion of Japanese leek.
17. It still tastes delicious without it.

ground pork, vegetable oil, ginger, clove garlic, tianmianjiang, water, chicken, sake, sugar, soy sauce, silken, pepper, katakuriko, water, sesame oil, green onions

Taken from cookpad.com/us/recipes/143127-my-mapo-tofu (may not work)