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Our Family's Mapo Doufu with Lots of Sauce

Our Family's Mapo Doufu with Lots of Sauce

This is our family recipe for mapo doufu, with lots of sauce. With wood ear mushrooms. Also seasoned with ketchup for nutrition and flavor. Great as a rice bowl topping too.

Ingredients: 2-4 servings

Tofu (silken)
1 block (300 g)
Ground pork
100 g
Wood ear mushrooms
2 to 3
Doubanjiang
2 teaspoons
Garlic and ginger (I used tubed type)
about 2 cm worth from the tube of each
☆ Lukewarm water
300 ml
☆ Chicken stock granules
2 teaspoons
☆Tianmianjiang (or miso)
1 teaspoon
☆ Soy sauce
1 teaspoon
☆ Ketchup
1 teaspoon
☆ Mirin
1 teaspoon
Sesame oil (for stir frying)
about 1 tablespoon
Chinese chives (or green onion) finely chopped
To taste
(Katakuriko slurry) 1 tablespoon katakuriko + 2 tablespoons water

Steps

1. Wrap the tofu in kitchen paper towels and microwave for 2 minutes. Leave to drain. Rehydrate the wood ear mushrooms in lukewarm water. Sprinkle a little sake (not listed) on the ground pork and fluff it up.
2. Chop the tofu and wood ear mushrooms into spoonable sizes. Combine the ☆ ingredients together. The chives should be chopped into small rounds. Prepare the katakuriko slurry (dissolve it in a bit of water).
3. Heat a frying pan and add the ingredients in this order: Sesame oil, garlic, ginger, doubanjiang, then ground pork. Stir fry well. Add the combined sauce ingredients, and when it comes to a boil add the tofu and wood ear mushrooms.
4. Cook over medium heat for a little while, then add the katakuriko slurry to thicken the sauce. Add the chives and then turn off the heat. Transfer to a serving plate and you're done. Delicious over rice!

Story Behind this Recipe

My partner in crime loves mapo doufu with lots of sauce. I like wood ear mushrooms so I added them.