I tried to recreate mapo tofu without using ready-made sauce mix. Now this is my family's regular dish. The quantity of tianmianjiang, ketchup and oyster sauce is the same so it is easy to remember. You can make this without following the recipe.
Mix the combined flavoring ingredients and prepare the other ingredients.
Heat a wok and add scallion, garlic, ginger and doubanjiang. After the aroma is released add the green garlic shoots (if you are using) and pork. Fry.
When the meat changes color and the fat has rendered, add the combined flavoring ingredients and tofu. Once it comes to the boil and the tofu is heated through taste and adjust the flavor with soy sauce.
While boiling stir gently. Stir in the katakuriko slurry little by little to thicken to your liking.
After simmering and thickening, add the scallion at the end. Serve.
Story Behind this Recipe
I wondered if I could make a very mild flavored mapo tofu without ready-made sauce. After several attempts I finally managed it.
These are tips for this recipe which I got from a TV cooking program: 1. Fry the meat until the fat in the pan becomes clear. 2. After adding tofu, coat all sides of it with sesame oil and you will have a very soft and fluffy texture as a result. 3. After adding the potato starch flour cook it through. You will have a smooth thickened sauce.