Before cooking pork, combine the katakuriko, mirin, water, bullion in a small bowl.  Heat oils in a shallow straight-sided pan over high heat. Add pork and stir-fry until just a little of pink remains.  Reduce heat to medium, add the sliced negi, garlic paste, ginger paste, and the tobajan and combine well. Stir the liquid ingredients and add to pan; cook for about 1 minute, until sauce is thickened. Stir in the black bean paste and soy sauce; mix well. DO NOT BOIL! These last two ingredients, as is miso, are ‘living foods’ in Japanese tradition.

             Slide the cut tofu into the pan. With a large spoon, ladle the sauce ove the tofu. Please be gentle, so that the tofu doesn't break into smaller pieces.  Simmer for about 5 minutes, spoon the sauce over the tofu. Serve in a bowl with a soup spoon.

Note: when this was taught to me, Youki chicken stock was powder base was used.

 

 

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1 package  Mori-Nu soft tofu, drained and cut into ½ inch cubes
1 tablespoon peanut oil and 1 tablespoon sesame oil
6 ounces ground pork
¼ teaspoon YOUKI garlic paste

 ¼ teaspoon YOUKI ginger paste
2 negi, green onions, thinly sliced

1/2 tablespoons Tobajan (hot chili pepper paste)
2 teaspoons -1 tablespoon fermented black bean paste
1 cup water with 2 tsp. Lee Kum Kee Chicken bouillion
1 Tablespoon Mirin, sweet cooking sake
2 teaspoons soy sauce
1 tablespoons Katakuriko,  potato starch

The amount of “heat” can be adjusted to your own tastes.