A milder, slightly sweeter version using miso paste and less chili oil for a comforting meal.
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Cut the tofu into 1-inch cubes and drain any excess water.
In a small bowl, whisk together the miso paste, soy sauce, sugar, and chicken stock until smooth.
Heat sesame oil in a large skillet or wok over medium-high heat.
Add the garlic, ginger, and ground pork, cooking until the pork is browned and crumbled.
Pour the miso liquid mixture into the skillet and bring to a gentle simmer.
Carefully slide the tofu cubes into the sauce and simmer for 3-5 minutes to heat through.
Mix the cornstarch with 2 tablespoons of cold water and stir it into the pan to thicken the sauce.
Garnish with chopped green onions and serve hot over steamed white rice.
