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Mapo Doufu

Mapo Doufu

You can make this in a jiffy even when you're short on time. it'll whet your appetite!

Ingredients: 4 servings

Firm tofu
1 block
Ground pork
160-200 g
Ginger
1 piece (10 g)
Garlic
1 clove
Leek
1/2 stalk
Doubanjiang
1/2 to 1 teaspoon
The soup ingredients:
Chinese soup stock
1 cup (1 cup hot water + Chinese soup stock granules)
Tianmianjiang
2 teaspoons
Soy sauce
1 tablespoon
Sake
2 teaspoons
Sugar
2 teaspoons
Umami seasoning
a pinch
Katakuriko slurry:
Katakuriko
2 teaspoons
Water
3 teaspoons
Finish:
Sesame oil
1 teaspoon

Steps

1. Stir fry the grated ginger and garlic and the finely chopped leek in vegetable oil. When it starts to smell fragrant, add the doubanjiang and stir fry some more.
2. Add the ground meat and stir fry some more, and when the meat is cooked add the soup ingredients.
3. When the soup has come to a boil, add the tofu and simmer for 3-4 minutes. Turn off the heat and stir in the katakuriko slurry. Turn the heat back on and stir until the sauce has thickened.
4. Finish with a drizzle of sesame oil, and it's done.

Story Behind this Recipe

I modified a friend's recipe to suit our family's tastes.