Japanese-style Mapo Tofu
- 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
- 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
- 1.5 Tbsp Katakuri Powder
- ¼ cup Water
- 1 stalk Chive
- Sea Salt Flakes
- Cooked Rice
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.
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.
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.
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.
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.