Serves 4

Ingredients

•  500g firm tofu (or silken if you prefer)
• 2 tbsp sunflower oil
• 2 garlic cloves, finely chopped
• 2cm piece of root ginger, peeled and finely chopped
• 1 long red chilli, thinly sliced
• 250g minced pork
• 100g bamboo shoots, cubed

For the sauce

• 75g brown miso
• 75g tobanjan chilli bean paste
• 2 tbsp soy sauce
• 4 tbsp mirin (or 2 tbsp sugar dissolved in 2 tbsp water)
• 125ml water
• 1 tsp cornflour
• 2 tbsp sesame oil

To garnish

• 1 tbsp toasted sesame oil
• 2 spring onions, finely sliced
• 1 tsp toasted white sesame seeds
• Generous pinch of shichimi pepper or hot chilli (dried red pepper) flakes

Method

1. Place all the sauce ingredients in a bowl, mix well and set aside.

2. Cut the tofu into 2cm cubes, place in a pan of boiling water over a medium heat and when they rise to the surface, remove and drain over a colander. This will prevent the tofu from breaking up as it stir-fries.

3. 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.

4. Add the bamboo shoots and stir-fry for another minute, then add the sauce and cook on a gentle heat for about 3 minutes, stirring from time to time. Finally add the tofu, gently mixing, and let it warm through.

5. 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 flakes. Serve immediately.