we have food at home.

~ingredients:

• 1/2 lb ground pork
• 1 block soft tofu 
• 1 inch piece ginger
• 2 green onion
• 3 cloves garlic 
• 1 tbsp doubanjiang (fermented chili bean paste)
• 1 tbsp oyster sauce 
• 1 tsp red miso paste
• 1 tbsp sugar
• 1 tbsp sake 
• 1 cup water
• 2 pieces Japanese curry cubes 
• neutral cooking oil

~instructions: 

1. Mince ginger and garlic, set aside. 
2. Thinly slice the green onion on a diagonal, set aside for garnish later. 
3. Cut the block of soft tofu into smaller 1 inch cubes, set aside. 
4. Dissolve 1 tsp of red miso paste, into 1 cup of water. 
5. Using a deep sauté pan, heat up on medium heat with 1 tbsp of neutral cooking oil.
6. Once the oil is hot, add in the minced ginger and garlic, and toast for 30 seconds, until fragrant. 
7. Add in the ground pork, and break it apart into an even layer. 
8. Season the ground pork with salt, and cook until browned. 
9. Add the doubanjiang (fermented chili bean paste) to the ground pork, and mix until combined. 
10. Pour in the dissolved miso water from step 4, along with the oyster sauce, sugar, and sake. Stir until combined, and bring the mixture to a boil. 
11. Once the mixture comes to a boil, lower to a simmer, and add in the Japanese curry cubes. 
12. Stir the cubes in the mixture until they dissolve, and the mapo curry starts to thicken. 
13. Add in the cubes soft tofu, and gently mix into the curry.
14. Simmer for another 2 minutes to cook the tofu. 
15. Turn off the heat, and serve over rice. Enjoy!