Flavor the ground meat with 1 tablespoon each of soy sauce and sake (not listed).
Heat vegetable oil (not listed) in a frying pan, and stir fry the ginger and garlic, being careful not to let it burn.
When it is fragrant, add the ground meat, and stir fry until it changes color.
Add the onion and leek, as well as the doubanjiang. The doubanjiang will spit a bit, so be careful.
Cut the tofu into bite sized pieces and put on a plate. Microwave without covering for 2 to 3 minutes at 500 W to expel excess water.
When the onion has softened, add the ● sauce and the tofu, and simmer for a few minutes. While it's simmering, drizzle in the katakuriko slurry. Stir in the Chinese garlic chives, turn off the heat, and it's done.
The photo here shows a mapo tofu rice bowl.
The next day, the sauce will stiffened up to a meat-miso sauce consistency, so I combined it with rice for mapo fried rice.
Story Behind this Recipe
I wanted to eat delicious mapo doufu, so I experimented with the ingredient combinations. If you don't have sweet chili sauce, you can increase the ketchup to 2 tablespoons, but it will be better with sweet chili sauce.
When you cook the ginger and garlic, if you tilt the frying pan so that you are sort of deep-frying them while stir-frying, they will not burn so easily. This is a trick I learned at an Italian restaurant where I used to work.