• Firm tofu (momen tofu)1 block
• Ground pork100g
• Garlic1 clove
• Ginger1 clove
• Japanese leek (negi)about 10cm
• Doubanjiang (spicy bean paste)1–2 tsp
• Sea salt1/4 tsp
• Sesame oil1 tsp
• Rice oilto taste
• ★Water80cc
• ★Sugar (beet sugar used)2 tsp
• ★Chicken stock powder1/2 tsp
• ★Soy sauce1 tbsp
• ★Tianmianjiang (sweet bean sauce)2 tsp
• ★Potato starch (katakuriko)1 tsp
• ★Water (for starch slurry)1 tbsp

1. 1

   Finely mince 1 clove of garlic, 1 clove of ginger, and about 10cm of Japanese leek. In a small bowl, mix together the ★ seasonings (80cc water, 2 tsp sugar, 1/2 tsp chicken stock powder, 1 tbsp soy sauce, 2 tsp tianmianjiang). In a separate bowl, mix the starch slurry (1 tsp potato starch + 1 tbsp water). Set both aside.

2. 2

   Line a plate with paper towels. Cut 1 block of firm tofu into 1.5cm cubes, place on the plate, and microwave at 500W for 3 minutes. Drain the tofu thoroughly.

3. 3

   Heat rice oil in a frying pan over medium heat. Add the garlic, ginger, and leek, and stir-fry briefly. Add 100g of ground pork and cook until crumbly and cooked through.

4. 4

   Push the ingredients to the side of the pan and add 1–2 tsp of doubanjiang and 1/4 tsp of sea salt. Stir-fry until fragrant, then mix everything together.

5. 5

   Pour in the ★ seasoning mixture. Once it comes to a boil, add the tofu and simmer over medium heat for about 3 minutes.

6. 6

   Turn off the heat, then add the starch slurry (1 tsp potato starch + 1 tbsp water) and stir to thicken. Add 1 tsp of sesame oil and give it one final stir.

7. 7

   Transfer to a serving bowl. For extra aroma, finish with a sprinkle of coriander powder. A touch of Sichuan pepper (sansho) on the side is also highly recommended.

If you don't have tianmianjiang, red miso can be used as a substitute, though tianmianjiang gives a better result. When adding the starch slurry, turn off the heat first to prevent lumps from forming.

• Calories210 kcal
• Protein12 g
• Fat13 g
• Carbs11 g
• Sodium1.6 g