| 1. |
Mix dark miso, mirin, oyster sauce, sesame oil, corn starch, water and sriracha in a bowl to make the sauce. (Adjust seasonings as you see fit.) |
| 2. |
Put a splash of oil in a hot saute pan and fry the garlic and ginger until fragrant. |
| 3. |
Add the ground meat and break it up with a wooden spoon. |
| 4. |
When the meat is cooked, drain off any excess oil and add the sauce mixture. |
| 5. |
Stir to combine, then add the tofu. If the sauce seems thick (or non-existent), add some water and cook until the tofu is heated through. |
| 6. |
Note: if you’re using silken tofu, be careful not to mash up the tofu too much. |
