- 75g of brown miso
- 75g of tobanjan chilli bean paste
- 2 tbsp of soy sauce
- 4 tbsp of mirin (or 2 tbsp of sugar dissolved in 2 tbsp of water)
- 125ml of water
- 1 tsp of cornflour
- 2 tbsp of sesame oil
- 500g of firm tofu (or silken if you prefer)
- 2 tbsp of sunflower oil
- 2 garlic cloves, peeled and finely chopped
- 2cm piece of root ginger, peeled and finely chopped
- 1 long red chilli, thinly sliced
- 250g of minced pork
- 100g of bamboo shoots, cubed (optional)
- 1 tbsp of toasted sesame oil
- 2 spring onions, finely sliced
- 1 tsp of toasted white sesame seeds
- Generous pinch of shichimi pepper or hot chilli (dried red pepper) flakes
- Start by making the sauce. Place all the sauce ingredients in a bowl, mix well and set aside.
- Cut the tofu into 2cm cubes, place in a pan of boiling water over a medium heat, and when the cubes come up to the surface, remove them from the pan and drain over a colander for a few minutes. This will prevent the tofu from breaking up as it stir-fries.
- When you're ready to cook, heat the sunflower oil in a wok until smoking hot, add the garlic, ginger and chilli and stir-fry for a few seconds until fragrant but not burnt. Add the pork and cook, stirring constantly, until it is no longer pink.
- Add the bamboo shoots, if using, and stir-fry for another minute, then add the sauce and cook on a gentle heat for about three minutes, stirring from time to time. Finally add the tofu, gently mixing, and let it warm through for a couple of minutes.
- Transfer to a serving bowl, drizzle with the sesame seed oil, and scatter over the spring onions, white sesame seeds and shichimi pepper or hot chilli (dried red pepper) flakes. Serve immediately.
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