Drain the water from the tofu very well.
Peel the shrimp, remove the intestinal tracts. Sprinkle with a little sake (not listed) and massage the shrimp well. If you need to make tempura crumbs do it now: Fry some tempura batter by drizzling it into hot oil, then take out and drain well.
Heat up the sesame oil in a frying pan, add the ingredients marked with ◎ and stir fry until aromatic. Add the doubanjiang and stir fry lightly.
Add the ingredients marked with ■ and bring to a boil. Add the green peas.
Add the tofu that has been cut into easy to eat pieces, and shake the frying pan.
When it comes to a boil again, add the shrimp. When they change color turn off the heat. Add the katakuriko slurry, stir gently, then turn the heat on again and cook until the sauce has thickened.
Transfer to a serving plate and top with tempura crumbs and thinly sliced green onion.
This is a version where the tempura crumbs are simmered in the sauce. I just changed used red chili peppers to doubanjiang. Otherwise all the other amounts are the same. It's also delicious served over rice (enough for 2 servings).
Story Behind this Recipe
I wanted to make salt-flavored mapo doufu.
You can use either firm or silken tofu. Adjust the spiciness by adjusting the amount of doubanjiang! Spoon it on top of rice for a salt-mapo doufu rice bowl! Top with the tempura crumbs for a crunchy-crispy texture, or cook it in the sauce - both ways are delicious. Enjoy it as salt-seasoned mapo tofu or salt-seasoned tempura donburi. It'll serve 2 if topped over a bowl of rice, and about 3 servings if it's a side dish.