Authentic & Easy Mapo Doufu

1. 1

   Chop the garlic and ginger finely, and combine with the de-seeded chili peppers, doubanjiang and douchi.

2. 2

   Dissolve 2 teaspoons of Weipa in 1 cup of water, and combine with oyster sauce, soy sauce, and Shaoxing wine.

3. 3

   Chop the leek finely, and slice the tofu in to 3 cm squares.

4. 4

   Dissolve the katakuriko in an equal amount of water.

5. 5

   Heat vegetable oil in a wok, and saute the combined ingredients from Step 1 over low heat being careful not to burn it.

6. 6

   This brings out the fragrance of the ingredients.

7. 7

   When it smells good, add the ground meat and break it up while mixing with the seasoning ingredients.

8. 8

   Keep stir frying until crumbly.

9. 9

   The oil should look quite clear.

10. 10

    When the meat is cooked through add the ingredients from Step 2 and bring to a boil, add the leek and tofu, and stir gently while simmering.

11. 11

    If you have Szechuan peppers, add a little to taste.

12. 12

    When the tofu is heated through, add the katakuriko slurry little by little while stirring the sauce gently, then boil for about 40 seconds at a high heat to thicken.

13. 13

    Lastly add sesame oil and mix together, simmer for an additional 30 seconds then turn off the heat.

14. 14

    If you are using silken tofu use as-is, if using firm tofu boil for a few minutes in salted water beforehand and drain.

15. 15

    I've recently been adding 1 tablespoon of tianmianjang and garlic shoots.

* Per serving · 4 servings · Values may vary.