Mapo tofu bean curd (v2)

Ingredients

• 500g firm tofu - drain and cut into about 2 cm cubes
• 3 garlic cloves - finely chopped
• 30g fresh ginger - finely chopped
• 350g ground beef or pork
• 1 leek (white parts) - chop roughly
• 1 leek (green parts) - chop roughly

- Ingredient A -
• 2 tbsp shaoxing rice wine or cooking sake (japanese) or simply white wine
• 1 1/2 tbsp weipa or torigara powder
• 1 tbsp toban djan/chili bean sauce or gochujang
• 2 tbsp sesame oil
• 2 tbsp soy sauce
• 1/2 tbsp sichuan peppercorn oil
• 1 to 2 tbsp brown sugar
• 300ml water
• 1 tbsp katakuriko/potato starch - dissolve in 2 tbsp water

Instructions

• 1. In a skillet, fry ginger and garlic until fragrant. Add the meat and leek (white parts), continue stir-frying until the meat is no longer pink.
• 2. Add all the ingredient A to season, mix well. Add water and tofu, then bring it to boil. Once it starts boiling, add leek (green parts) and simmer for about 1 to 2 minutes.
• 3. Turn the heat to high, and pour the dissolved katakuriko/potato starch to thicken the sauce.
• Serve with steam rice!

https://atelierlalune.com/2018/01/mapo-tofu-2/

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