Ground meat (pork, chicken, or whatever you'd prefer)
Sesame oil (to finish, optional)
Chinese soup stock
1.5 cups (300 ml )
as much as you like
Combine the sauce ingredients and mix. Finely chop the leek.
Boil the tofu in salted water for a little bit beforehand, so that it's less likely to fall apart. Drain.
Heat a frying pan, add the sesame oil, grated ginger and grated garlic, and stir fry briefly.
Add the ground meat and stir fry until it's cooked through and crumbly. Add the chopped leek.
Add the combined seasoning ingredients from Step 1 and mix well. When the sauce has thickened, add the tofu from Step 2 and simmer for a while longer.
Once it is bubbling, add the optional sesame oil to finish.
If you want to make it spicier for grownups, add doubanjiang to the flavoring ingredients. You can use sesame oil or ra-yu to finish.
Story Behind this Recipe
This recipe was born because I was too cheap to buy commercial mapo tofu mix.
In Step 4, it's best to stir-fry the ground meat very well, until the juices that come out of the meat go back into it. If you want to make it spicier, add sliced red chili pepper to the ground meat at Step 4. Adjust the amount to taste.