Step by step

Method

4 steps

1. 1

   Drain a block of firm or silken tofu and cut into ¾-inch cubes. If you have 10 minutes, salt the cubes lightly and let them sit on a towel — they hold shape better later. Mince garlic and a little ginger; slice green onions, keeping the whites and greens separate.

2. 2

   Heat 1 tablespoon neutral oil in a wide skillet over medium. Cook 4–6 ounces ground pork (or beef) 3–4 minutes, breaking it up, until the pink is gone and you get little browned bits. Stir in garlic, ginger, and green onion whites 30 seconds until fragrant.

3. 3

   Add 1–2 teaspoons doubanjiang or chili bean paste (or a pinch of chili flakes plus a dab of miso if that's what you've got), then soy sauce and a splash of mirin or sugar. Pour in about ¾ cup dashi or chicken stock. Nestle in the tofu and simmer gently 3–4 minutes so it warms through without falling apart.

4. 4

   Stir a teaspoon of cornstarch mixed with a tablespoon of cold water into the sauce; simmer 30–60 seconds until it looks glossy and coats a spoon. Finish with sesame oil and the green onion greens. Spoon over hot rice — it should be savory, a little spicy, and soft.