Japanese Mapo Tofu (Mabo Dofu)

Heat the pan on medium and add 100 g ground pork. Sprinkle it with 1 pinch salt and pepper and fry until browned. (You don't need to add any oil at this point as the fat in the mince will create enough juices not to stick to the bottom of the pan.)
Add the ½ yellow onion(s) (finely diced) to the pan and fry with the pork until slightly softened.
Next, add ½ tsp sake, ½ tsp soy sauce and ½ tbsp yellow miso paste (awase miso) and mix until evenly distributed through the pork.
Push the pork to one side of the pan and on the empty side, add 1 tbsp sesame oil, ½ tbsp chili bean sauce and 1 tsp garlic paste. Mix them together for about 30 seconds - 1 minute. Once fragrant, mix with the pork.
Pour 200 ml chicken stock into the pan, add 300 g firm tofu (cubed) and bring the mixture to a boil, mixing occasionally. Once bubbling, turn the heat down to a simmer.
Add 1 tbsp sake, ½ tsp soy sauce, ½ tbsp oyster sauce and 1 tsp ground black pepper to flavor the sauce.
Simmer until the sauce is reduced to about half, mixing occasionally.
Take a small bowl and mix 2 tbsp cold water with 2 tsp cornstarch. Once smooth, add it to the pan and mix.
Once the sauce has become thick and glossy, add 2 tsp chili oil, mix and turn off the heat.
Sprinkle with chopped 30 g green onion and 1 pinch chili threads (optional).
Enjoy!