(Katakuriko slurry) 1 tablespoon katakuriko + 2 tablespoons water
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.
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).
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.
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.
Ketchup is nutritrious and full of umami. To make this kid-friendly, use less doubanjiang and more ketchup. After microwaving the tofu, let it rest for to drain off the water well before cutting, and it won't crumble as easily. If you're not very good at thickening sauces with katakuriko, turn the heat off before stirring it in and it's sure to go without a hitch.