Mince the garlic, ginger, and leek. Combine the ※ and ★ ingredients separately and set aside.
Spread out some paper towels on a plate, and add the tofu, cut into 1.5 cm cubes. Microwave for 3 minutes (at 500 W) to drain out the excess moisture.
Heat some vegetable oil in a frying pan. Add the garlic, ginger, and leek and lightly cook. Add the ground pork and spread it out.
Add the doubanjiang and salt to a corner of the frying pan and continue to cook. Once it's become fragrant mix everything together.
Add the combined ※ ingredients. Once it comes to a boil add the tofu and simmer for 3 minutes on medium heat.
Use the water-dissolved katakuriko ★ to add thickness to the sauce. Add sesame oil and mix once, then transfer to a serving plate.
Story Behind this Recipe
This is a recipe that was in a book my mother brought when she got married. I've modified the recipe so that it's simple to make.
If you don't have Tianmianjiang, use red miso. You can prevent the sauce from clumping while you're thickening it if you stop the heat while adding the water-dissolved katakuriko. Mapo tofu in an earthenware keeps the dish hot.