Simple Mabo Tofu
According to Isaac, do not bother with anything that claims to make mabo tofu from a box or foil package.
Grandma Shigeko Ikeda's recipe (originally from Aunty C)
Chop and fry green onion, ginger and garlic (to preference)
Add a tray of ground pork, fry and drain
Add about 3/4 cup chicken broth
Mix on the side then add to the pan:
2 t. miso
2 t. sugar
2 T. shoyu (it depends on how much pork you use, but keep the same ratio and experiment)
Meanwhile, cube one block of firm tofu, put in a colander and pour hot water over it to make it a little more firm. When tofu is drained and the pork is no longer pink, add tofu.
*Note: if you want it spicy, I've put in a couple dried Hawaiian chili peppers from the freezer sliced up, or you can use the Chinese spicy paste.
Boy 2 makes it a little differently and adds more miso. This is flexible. Do what tastes good.