Blanch the komatsuna for about 30 seconds, and cut into easy-to-eat sizes. Cut the tofu into cubes, and finely chop the Japanese leeks.
Mix all of the • ingredients together.
Boil hot water for the noodles.
Coat a frying pan with oil, and sauté the ground pork. After it has browned, add Step 2 and coat everything in the mixture.
Add tofu and all of the ☆ ingredients, and bring to a boil. During that time, put the noodles into the boiled water, and boil as instructed on the package.
Just a moment before the noodles are done, mix in the Japanese leeks and Sichuan pepper to the boiling frying pan.
Drain the cooled noodles in a sieve, and transfer to the ramen bowl. Add the soup on top, top with the komatsuna, and it is done!
Story Behind this Recipe
I loved the mapo tofu from the restaurant near my old company that I used to eat at, but I wasn't able to go there after quitting that company, so I tried making it myself.
This is already plenty spicy with doubanjiang, red chili oil, and garlic, so add ichimi chili powder and Sichuan pepper to your preferred spiciness. Use less if you dislike spicy things, and add tons if you love extreme spiciness! Feel free to use bok choy, spinach, or any of your favorite vegetables to replace the komatsuna.