• Tofu (silken or firm)1 block
• Ginger1 clove
• Ground pork200g
• Japanese leek (negi)1/2
• Carrot1/2
• ★Water1 cup
• ★Chinese seasoning powder (Weipa, etc.)1 tsp
• ★Miso2.5 tbsp
• ★Soy sauce1 tsp
• ★Mirin1 tsp
• ★Sugar1 tbsp
• Potato starch slurryto taste
• Sesame oila pinch

1. 1

   Finely mince 1 clove of ginger, 1/2 Japanese leek, and 1/2 carrot, and set aside.

2. 2

   Cut 1 block of tofu into large bite-sized pieces. Place in a bowl, pour boiling water over until covered, and let it warm through. Drain in a colander.

3. 3

   Heat 1 tbsp oil in a frying pan. Stir-fry the ginger until fragrant, then add 200g ground pork, leek, and carrot, and stir-fry everything together.

4. 4

   Once the pork is cooked through, add the ★ seasonings and bring to a boil, mixing everything to combine flavors.

5. 5

   Add the warmed tofu and simmer gently. Pour in the potato starch slurry around the edge of the pan to create a silky sauce, then finish with a pinch of sesame oil.

Adding finely minced reconstituted shiitake mushrooms will enhance the flavor. Since the moisture content varies depending on the type of tofu and how well it's drained, adjust the miso and sugar to taste for better balance.

• Calories226 kcal
• Protein12.8 g
• Fat12 g
• Carbs15 g
• Sodium1.5 g