Drain the excess water from the tofu. Chop up the green onion finely. Heat up a frying pan and stir fry the garlic and green onion in 1 tablespoon of vegetable oil
Add the ground pork and stir fry. Add the kimchi (chop up the big pieces first) and stir fry. Add the gochujang and continue to stir fry.
Cut the tofu into 1-1.5 cm cubes and add to the pan. Add the sake and 300 ml of boiling water, then the soy sauce. Mix gently and heat. When it's very hot, add the katakuriko dissolved in water and stir in.
Drizzle in the sesame oil to finish, and stir it in. It's done.
It's delicious over rice too.
Story Behind this Recipe
I love mapo tofu, so I've tried many Cookpad recipes. As I was doing so I thought that maybe I could achieve a more sophisticated flavor easily by using kimchi. That's how I came up with this dish.
There aren't really any tips in particular. I use a domestic brand of kimchi.