Pour salted water (not listed) in a pan and bring to a boil. Add the silken tofu and boil (just until it's heated through).
Drain the tofu from Step 1 into a sieve, and mix together the sauce ingredients marked ◎.
Pour vegetable oil into a frying pan, and stir fry the ground meat until crumbled. Add the mixed sauce and the leek and bring to a boil.
Lower the heat a little and add the katakuriko dissolved in water in 2 to 3 batches, mixing well between additions. When completely mixed together, turn up the heat until the sauce has thickened.
Add the tofu cubes to Step 4, and coat with the sauce while shaking the pan.
Drizzle in the sesame oil to finish. When it's mixed, it's done.
Story Behind this Recipe
It's expensive to buy a whole lot of different spices and seasoning ingredients, so I tried different combinations on my own, and it was a success. My family loves this so I make it often.
The usual way to make mapo doufu is to thicken the sauce after putting in the tofu, but when I tried it the other way around, the tofu didn't fall apart and it went very well, so I recommend it. If you sprinkle sansho pepper on it before serving, you'll really amp up the flavor.