Chop the ginger, garlic, Japanese leek and enoki mushrooms. Cut the tofu into 2-cm cubes. Mix the ingredients marked with ★.
Heat the sesame oil in a frying pan and add the ginger, garlic and Japanese leek. Fry until fragrant.
Season the ingredients in step 2 with the ingredients marked with ★. After the seasonings are mixed well, add the water and tofu. Cook until the tofu is heated through.
Add the katakuriko dissolved in the same amount of water, mix together and serve.
To make cold mapo doufu, don't add the tofu in Step 3, then leave the sauce to cool after thickening. Chill in the fridge and pour over cold tofu.
Variation Instead of tofu, use cooked beans to make mapo beans!
Story Behind this Recipe
I made this on a cold day to warm myself up.
If you don't add the tofu in step 3, you can use the sauce over cooked rice, udon noodles and somen noodles. It is yummy this way. I use 1/2 teaspoon each of Doubanjiang (spicy fava bean paste) and Gochujang (spicy Korean pepper paste), but increase the amount if you like.