Drain the tofu (I use a plastic bottle as weights).
Mince the garlic, ginger and scallion.
These are the seasoning ingredients.
Dissolve all the ● ingredient in hot water.
Heat sesame oil in a frying pan over low heat. Add the garlic, ginger and scallion and saute until aromatic.
When the vegetables have wilted, increase the heat, then add the pork to the pan, stirring well until browned and crumbly.
When the pork is cooked through, stir in the doubanjiang.
Add the seasoning into the pork to mix and combine.
Put the drained whole tofu into the pan!!
Break up the tofu into bite sizes, stirring now and then, and bring to the boil. Once boiled, reduce the heat to medium and simmer for about 5 minutes.
Stir in the katakuriko slurry, and let it come to a boil.
This is how it should look.
Story Behind this Recipe
I wanted to make tasty mapo tofu without eady-made sauce mix. After many trials, I finally reached the ultimate best.
Drain the tofu really well. Break up the tofu when simmering with a wooden spoon so that the tofu absorbs the flavor better. If you like spicy food increase the dobanjiang. It might be too spicy for children with this amount in the recipe. Adjust the spiciness to your liking.