It's also delicious with chopped bamboo shoots or mushrooms to taste.
Finely chop the Japanese leek, ginger and garlic (or you can grate the ginger and garlic). Combine the ● seasonings.
Coat a frying pan with oil, add the garlic and turn on the heat. When steam bubbles float up from the garlic, add the Japanese leek and ginger and fry lightly.
Fry the doubanjiang in the empty space in the pan. When the doubanjiang has become fragrant, add the minced meat. Fry until the meat has become crumbly.
Add the ● ingredients and bring it to a boil. Add the tofu, brake it up with a ladle into bite-sized pieces, and heat for several minutes until warmed through.
When the tofu is warmed through, turn off the heat. Drizzle the katakuriko slurry (water not listed) from the sides of the pan, turn on the heat again, and bring to a boil shaking the pan.
Drizzle sesame oil to finish if you prefer! Sesame oil turns rancid quickly once it's heated, so drizzle at the end. It'll retain its aroma as well.
Silken tofu breaks up easily while cooking, so you don't have to break it up much when you add it to the pan.
It's better to add bamboo shoots and mushrooms after the meat has become crumbly.
Story Behind this Recipe
I wanted to make mapo tofu without using store-bought mapo tofu mix. After a few attempts, I finally came up with this recipe. -When you substitute tian mian jian with miso and sugar, use 2 teaspoons of each. -If you rather want to cube the tofu, drain it well before you cut it.
Adjust the seasonings to your liking. Adding the katakuriko slurry after you've turned off the heat prevents the sauce from becoming lumpy. After you've added the katakuriko slurry, bring to a boil and simmer for a few minutes. By doing so, the sauce thickens properly.