Break the grilled tofu up into bite-sized pieces with your hands. Lightly drain in a sieve lined with paper towels.
Divide the mushrooms into small bunches. Cut the chives into 1 cm pieces.
Place the ◇ ingredients in a pan and cook over low heat. Once the ingredients are aromatic, add the doubanjiang and stir-fry patiently to bring out the spices.nanns
Add the mushrooms and stir-fry, then add the ingredients marked with a ◆ and simmer. Add the drained tofu and simmer for a little while longer.
Add the chives and as well as the katakuriko slurry. Drizzle in the sesame oil and heat through for about a minute. Garnish with ra-yu and sansho pepper if you like. Done!
Story Behind this Recipe
I like mapo dofu.
Once you add the starch dissolved in water, make sure you thoroughly heat it through. It will become soft with the sesame oil added at the end. Adjust the amount of seasoning to your liking. We always make it with a lot of sauce to go over rice.