Prep 8 min·Cook 12 min

1. 1You're here
   Step 1.

   Cut the tofu into 2 cm cubes. Simmer them gently in a pot of salted water for 2 minutes, then drain.

   400 g Firm or medium tofu1 tsp Salt, for the blanching water

   2 minBoil / blanch

   Wok-chan's tip鑊仔貼士

   Blanching firms the tofu so it holds its shape in the sauce: a standard Japanese home step.
2. 2
   Step 2.

   Whisk the stock, miso, soy, sake and sugar together until the miso dissolves.

   200 ml Chicken stock (a stock cube is fine)1 tbsp White or mixed miso1 tbsp Japanese soy sauce1 tbsp Sake1 tsp Sugar

3. 3
   Step 3.

   Heat the oil in a deep frying pan over a medium-high heat and fry the pork for about 3 minutes, breaking it up, until crumbly and browned.

   1 tbsp Cooking oil150 g Pork mince

   3 minStir-fry
4. 4
   Step 4.

   Add the garlic, ginger, the white parts of the spring onion and the chilli bean paste and stir-fry for 1 minute until fragrant and the oil turns red.

   1 clove Garlic, finely chopped10 g Ginger, finely chopped2 stalks Spring onions, finely chopped2 tsp Chilli bean paste (doubanjiang)

   1 minStir-fry
5. 5
   Step 5.

   Pour in the sauce, bring to the boil, add the tofu and simmer for 3 minutes, shaking the pan rather than stirring so the tofu doesn't break.

   200 ml Chicken stock (a stock cube is fine)400 g Firm or medium tofu

   3 minSauce making / reducing
6. 6
   Step 6.

   Turn the heat to low, stir the starch mixture and pour it in in two goes, nudging gently. Turn the heat up and let it bubble for 30 seconds until clear and glossy.

   1 tbsp Potato starch, mixed with 2 tbsp water

   Sauce making / reducing
7. 7
   Step 7.

   Drizzle with sesame oil, scatter over the green spring onion and serve over rice.

   1 tsp Sesame oil2 stalks Spring onions, finely chopped