My Mapo Tofu

1. 1

   Wrap the tofu block in paper towel and place on a tray with a weight to drain excess water.

2. 2

   Finely mince the ginger, garlic, and scallion.

3. 3

   Heat 1 tablespoon of vegetable oil and sesame oil with ginger and garlic.

4. 4

   Add the minced meat and Doubanjiang, and stir-fly thoroughly.

5. 5

   Add a pinch of salt.

6. 6

   Add the ingredients listed from soy sauce to water and bring to boil.

7. 7

   Next add the tofu, breaking into small pieces, but not too small as it'll crumble during cooking.

8. 8

   Boil for 5-6 minutes, all the while mixing it frequently.

9. 9

   Add watered katakuriko to thicken, and mix in the scallion and Szechuan pepper.

10. 10

    Stir.

No additional tips available.