Tofu with Spicy Miso Pork Sauce

Japanese-style Mabo Dofu is gentler, sweeter and less spicy than the Sichuanese original. It is highly flavoursome due to the addition of miso and tobanjan, and with the pork mince, it is akin to a rich ragout but with none of the hassle. Tobanjan is fermented chilli bean paste made from broad and soybeans hailing from Sichuan Province in China, but it is used extensively in Japan. Pre-cooking the tofu before stir-frying is a technique that helps firm up the tofu and prevent it from breakin