Make the meat miso. Thoroughly cook the ground pork until crumbly. Once the rendered oil becomes transparent, add the shaoxing wine and the soy sauce. Add the tianmianjiang last as it burns easily.
Place the meat miso in a shallow metal tray. If possible, make the meat miso 30 minutes before the main dish so that the flavors settle.
Dry fry the Sichuan pepper in a frying pan and then grind with a mortar and pestle. Sichuan pepper is indispensable to Sichuan cuisine!
Mince the leek, garlic, and douchi. Use the side of the knife to crush the douchi and then mince.
Cut the tofu into 2 cm cubes. Parboil for 2 minutes. You can parboil the tofu right before you cook the main dish or at the same time.
Heat 2 tablespoons of vegetable oil in a wok or pot. Heat the doubanjiang on low heat until fragrant. Add the leek, garlic, and douchi. Then add the meat miso from Step 2 and mix everything together.
Pour the soup directly onto the pot's surface. When it comes to a boil, add the tofu and the seasoning ingredients. Let it boil for 2 minutes and then lower the heat to medium and let it simmer until the tofu has absorbed the flavors.
To mix everything together, use a ladle and gently push it around. If you scoop it, the tofu will fall apart, so be careful. After all of the ingredients have been added, taste and adjust.
Stop the heat and add the katakuriko dissolved in water to thicken the sauce. Then dribble in 1 tablespoon of ra-yu and cook over high heat for 2 minutes. Sprinkle with Sichuan pepper and it's done!
Douchi is absolutely necessary to get a rich flavor. Check the Chinese section of your supermarket.
You can easily make your own delicious ra-yu! Recipe ID: 1493200.
Story Behind this Recipe
This mapo tofu is medium spicy and filled with lots of ground meat.
Thoroughly cook the meat until the juices run clear. It's not enough if you only cook until it changes color. Since tianmianjiang burns easily, be careful when adding it in. Make sure to cook the doubanjiang until it becomes fragrant. Don't use silken tofu. Use firm tofu and parboil before using!