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1
Chop the garlic and ginger finely, and combine with the de-seeded chili peppers, doubanjiang and douchi.
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2
Dissolve 2 teaspoons of Weipa in 1 cup of water, and combine with oyster sauce, soy sauce, and Shaoxing wine.
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3
Chop the leek finely, and slice the tofu in to 3 cm squares.
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4
Dissolve the katakuriko in an equal amount of water.
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5
Heat vegetable oil in a wok, and saute the combined ingredients from Step 1 over low heat being careful not to burn it.
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6
This brings out the fragrance of the ingredients.
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7
When it smells good, add the ground meat and break it up while mixing with the seasoning ingredients.
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8
Keep stir frying until crumbly.
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9
The oil should look quite clear.
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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.
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11
If you have Szechuan peppers, add a little to taste.
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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.
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13
Lastly add sesame oil and mix together, simmer for an additional 30 seconds then turn off the heat.
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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.
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15
I've recently been adding 1 tablespoon of tianmianjang and garlic shoots.
