Cut each tofu block in half lengthwise. Place knife halfway down the side of the block and slice across. Then cut each half across in thirds to make 12 bite-size pieces for each block.
Chop the leek (or green onion). Cut off the stalks of the cayenne peppers and remove the seeds, and chop into thin pieces.
Pour the 1000 ml of water into a pan and add the tofu. Boil for ten minutes on medium heat. Remove and drain the tofu in a colander.
Heat the oil in a frying pan or wok over a medium flame and add the ground meat. Sear until it changes color.
Add the chopped cayenne pepper and leek. Sear for about two minutes.
Pour the chicken stock into the pan (or wok) and bring to a boil. Add the soy sauce and stir. Put some stock into a ladle. Add the red miso and stir with chopsticks until it is dissolved. Stir into the soup.
Add the tofu and boil for two minutes.
Dissolve the potato starch in the 80 ml of water. Add the dissolved potato starch to the pan (or wok).
Stir a few times until it becomes creamy. If you like, add the sesame oil. Boil for one minute. Remove from heat.
If you like, sprinkle sanshou (Japanese pepper) powder on top.
Mapo tofu originated in China, but we made this Japanese-style recipe which uses Japanese seasonings. It is a little hot and has a good taste. In Japan the dish is called Mābo-dōfu and uses Chinese seasonings.
Japanese foods recipes