Easy Spicy Mapo Doufu

Name: Easy Spicy Mapo Doufu
Yield: 3 servings
Cuisine: American
Ingredients: 300 grams Silken tofu (cut into 1 1/2 cm cubes); 150 grams Ground meat; 1/2 Japanese leek (finely chopped); 1 Vegetable oil (for stir frying); 1 to 2 teaspoons Sesame oil (to finish); 1 pinch Salt; 200 ml ◎ Water; 1 tbsp ◎ Doubanjiang; 2 tsp ◎ Grated garlic; 2 tsp ◎ Grated ginger; 1 tsp ◎ Chicken soup stock; 1 tsp ◎ Miso; 1 ◎ Ichimi spice (if you like it spicy); 2 tbsp Water; 1 tbsp Katakuriko; 1 Ground sansho pepper (good if you have it)

cookpad.japan @cookpad_jp

It's expensive to buy a whole lot of different spices and seasoning ingredients, so I tried different combinations on my own, and it was a success. My family loves this so I make it often.

The usual way to make mapo doufu is to thicken the sauce after putting in the tofu, but when I tried it the other way around, the tofu didn't fall apart and it went very well, so I recommend it.
If you sprinkle sansho pepper on it before serving, you'll really amp up the flavor. Recipe by mi0921

It's expensive to buy a whole lot of different spices and seasoning ingredients, so I tried different combinations on my own, and it was a success. My family loves this so I make it often.

cookpad.japan @cookpad_jp

It's expensive to buy a whole lot of different spices and seasoning ingredients, so I tried different combinations on my own, and it was a success. My family loves this so I make it often.

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Ingredients

3 servings

300 gramsSilken tofu (cut into 1 1/2 cm cubes)
150 gramsGround meat
1/2Japanese leek (finely chopped)
1Vegetable oil (for stir frying)
1to 2 teaspoons Sesame oil (to finish)
1 pinchSalt
Combined seasoning ingredients (mapo sauce):
200 ml◎ Water
1 tbsp◎ Doubanjiang
2 tsp◎ Grated garlic
2 tsp◎ Grated ginger
1 tsp◎ Chicken soup stock
1 tsp◎ Miso
1◎ Ichimi spice (if you like it spicy)
For the katakuriko slurry:
2 tbspWater
1 tbspKatakuriko
Toppings
1Ground sansho pepper (good if you have it)

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Steps

1

Pour salted water (not listed) in a pan and bring to a boil. Add the silken tofu and boil (just until it's heated through).
2

Drain the tofu from Step 1 into a sieve, and mix together the sauce ingredients marked ◎.
3

Pour vegetable oil into a frying pan, and stir fry the ground meat until crumbled. Add the mixed sauce and the leek and bring to a boil.
4

Lower the heat a little and add the katakuriko dissolved in water in 2 to 3 batches, mixing well between additions. When completely mixed together, turn up the heat until the sauce has thickened.
5

Add the tofu cubes to Step 4, and coat with the sauce while shaking the pan.
6

Drizzle in the sesame oil to finish. When it's mixed, it's done.