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Gather all the ingredients.
Combine the sauce ingredients. To a small bowl, add 2½ Tbsp doubanjiang, 1 Tbsp oyster sauce, 1 Tbsp miso, ½ Tbsp soy sauce, 2 Tbsp mirin, 1 tsp toasted sesame oil, 1 tsp potato starch or cornstarch, and 4 Tbsp water. Mix well together with a whisk.
Finely mince 2 cloves garlic. Thinly peel off the ginger skin and cut the ginger into thin slices, then into thin julienne strips. Mince the strips and measure 1 Tbsp ginger.
Slice 2 green onions/scallions crosswise into thin rounds. Set aside some for garnish when serving.
Drain 14 oz soft/silken tofu and cut into ¾-inch cubes.
Heat a wok or large frying pan on medium heat. Add 1 Tbsp neutral oil to the hot pan. Then, add the garlic and ginger to the hot oil. Sauté the aromatics until fragrant.
Add ½ lb ground pork to the wok. Cook the pork, breaking up the chunks until the meat is no longer pink.
Give the sauce mixture a final stir, then add it to the wok. Stir thoroughly as you bring the sauce to a simmer.
Add the tofu and gently coat it with the sauce. Stir frequently, without mashing the tofu, until it is heated through.
Add most of the green onions, reserving some for garnish. Stir to incorporate just before taking the pan off the heat.
Sprinkle with optional Japanese sansho pepper and serve immediately in individual bowls.