Japanese-style Mapo Tofu | Umami Insider

Ingredients:
- 1 lb Pork Mince
- 4 clove Garlic, grated
- 1 tsp Ginger, grated
- 1/2 Leek, chopped
- 24 oz Tofu (Silken type)
- 3 Tbsp Ground Sichuan Peppercorns
- 2 Tbsp Sesame oil
- Sea salt

Sauce:
- 1.5 Tbsp Chili Garlic Sauce
- 2 Tbsp Black bean Garlic Sauce
- 2 Tbsp Soy Sauce
- 2 Tbsp Sake
- 1 tsp Sugar
- 1 tsp Sea salt
- 1 ¼ cup Water

For thickening:
- 1.5 Tbsp Katakuri Powder
- ¼ cup Water

Garnishing:
- 1 stalk Chive
- Sea Salt Flakes
- Cooked Rice

Instructions:
1. Preparation
- Combine all ingredients for a sauce in a bowl.
- Slice the chive half lengthways and tear off using your fingers. Soak the fine chives into cold water for 5 minutes and let them turn into curly shape. Set them aside.
- Drain the tofu carefully and cut into ¾ inch cubes.

2. Stir-fry the ingredients
- Put the sesame oil, garlic, ginger, leek, Sichuan Peppercorns and one pinch of sea salt in a frying pan. Stir-fry while keep stirring until the flavor is infused into the oil.
- Add the pork mince and one pinch of sea salt to the pan. Break up the meat using spatula while cooking. Cook until the meat is almost done.

3. Season
- Pour the sauce into the frying pan and bring it to a boil.
- Add the tofu and gently coat the tofu with the sauce.
- Simmer for 5 minutes without mashing up the tofu on medium low heat, until it is heated through.

4. Thicken the sauce
- In a small cup, dissolve katakuri powder in water.
- Pour the liquid into the frying pan.
- Heat the frying pan immediately on the highest heat and stir frequently until the sauce is thickened.

5. Make a plate presentation
- Put the Mapo Tofu into a bowl (glass is better) and put the curly chives on top.
- Spoon the steamed rice and sprinkle some sesame seeds.
- Place the Mapo Tofu and the rice on a spoon on a flat plate and sprinkle some sea salt as decoration.