150 ml (if you use weipa use 1 teaspoon or less dissolved in 150 ml of water)
Red miso and soy sauce
1 tablespoon each
5 drops (adjust to your taste)
Japanese leek to garnish (green onion look pretty)
Sansho pepper (Szechuan pepper is better)
Drain the tofu in a colander. Combine "B" seasonings. (Weipa doesn't have to be dissolved completely at this point.)
Put 1 tablespoon of vegetable oil (not listed in the ingredients) in a frying pan. Add the "A" seasonings and fry over a low heat to evaporate the excess moisture of doubanjiang. Fry until fragrant without letting it burn.
Add the minced pork and break it up with a wooden spatula. Cook through over medium heat. After cooking the pork through, add the "B" seasonings and stir well with a wooden spatula until the seasonings are completely dissolved.
After it comes to a boil, cut the tofu into large bite sizes with a spoon and add to the frying pan. It is better to use a spoon than a knife because it creates a surface that absorbs the sauce better.
Check the seasoning. If it is too strong, add more Chinese soup stock. Stir carefully without breaking the tofu.
Continue to cook over medium heat for about 3 minutes until the sauce thickens (reduced to 2/3). Add katakuriko dissolved in water to thicken the sauce.
Reduce the sauce well first before adding the katakuriko slurry, otherwise the sauce won't thicken! If it is not thickened enough, add more.
Turn the heat off and add the "C" seasonings (this decides the overall flavor of the dish!). Transfer to a serving dish and sprinkle with green onion.
Story Behind this Recipe
While searching for a recipe, I ended up creating my own. I omitted all unnecessary steps to make it simple. If you prepare all the seasonings beforehand, you can make this in a snap.
Sansho peppers, sesame oil, and ra-yu are staple for this dish. Use the tofu of your choice. I like the silken kind for this. Make it healthier by using minced chicken.