Drain the excess water from the firm tofu by leaving it for a while in a sieve.
If you are short on time, wrap the tofu in paper towels to drain faster.
Combine the ★ sauce ingredients (just mix together).
Finely chop the ginger and leek, and stir fry the ginger and some of the leek (about 1/2 a stalk) in a generous amount of oil.
Add the doubanjiang, and continue stir-frying (very thoroughly!)
Add the ground meat and continue stir frying.
Add the combined sauce ingredients and bring to a boil.
Add the drained firm tofu and simmer for about 5 minutes.
Add the sesame oil and the rest of the chopped leek, and stir in lightly.
Turn off the heat and add the katakuriko slurry to thicken the sauce.
Arrange on a serving plate and it's done!
Sprinkle with shansho pepper to taste.
Story Behind this Recipe
I love mapo doufu as does my family. I make it quite frequently. I wasn't satisfied with the mapo doufu mix from a certain manufacturer, so I looked through numerous recipes and experimented. This recipe a surefire hit and a family favorite.
Stir fry the doubanjiang very wel! This is the key to flavor the dish. You can adjust the spiciness by modifying the amount of doubanjiang. It's quite salty, so be careful not to add too much. If you use eggplants instead of the firm tofu, it becomes Mapo Eggplant. See (Recipe ID: 383684).