Microwave the tofu for 3 minutes, then drain. Mince the garlic, ginger, and leek. Mix the ingredients in and set aside.
In an oiled, heated frying pan, fry the garlic, ginger, and leek until fragrant, then add the meat.
Add the tianmiangjiang paste and continue to stir-fry. When combined, pour in the mixture.
When heated through, add the tofu (cut into bite-sized pieces) and heat over medium for about 3 minutes.
Add the katakuriko slurry, and stir.
Once the katakuriko slurry has thickened, add a dash of sesame oil (optional, about 1 teaspoon) to give it a richer taste.
Here, the tofu has been cut into smaller pieces to eat with rice (rice bowl style). This has become a popular meal in our home.