Chop all the ingredients finely. Discard the hard stems of the shiitake mushrooms. Chop the rest of the mushrooms (including the stems).
Heat sesame oil and fry the ingredients gently.
Add the ground pork. Stir-fry.
When the pork starts to brown, pour in 250~300 ml of water, Chinese soup stock powder, sugar and soy sauce and simmer.
Reduce the sauce by half and add in the tofu. Stir gently without breaking up the tofu.
Reduce the heat to low and add the miso (add the dobanjiang to taste). Simmer gently without boiling. Stir in the katakuriko slurry to thicken. Serve immediately.
Story Behind this Recipe
When I used firm tofu for mapo doufu, my children didn't like it. I then used silken tofu and came up with this recipe. They love the fluffy and soft texture of this dish and they always demand for second helpings!
My children love mapo doufu made with silken tofu. To avoid breaking the fragile tofu, I usually make the sauce first. I also try not to boil the sauce after adding miso to maintain its flavor. I recommend a large spoon to lift and fold the food in the pan and mix gently.