Drain 400g of soft tofu on paper towels for 15 minutes, without pressing. Cut into ¾in / 2cm cubes.
Mix 2½ tablespoons of doubanjiang, 1 tablespoon of oyster sauce, 1 tablespoon of miso, ½ tablespoon of soy sauce, 2 tablespoons of mirin, 1 teaspoon of toasted sesame oil, 1 teaspoon of cornstarch, and 4 tablespoons of water.
Heat 1 tablespoon of neutral oil in a wide pan over medium heat. Stir 2 minced garlic cloves and 1 tablespoon of minced ginger until fragrant. Add 225g of ground pork and cook, breaking it up, until it reaches 160°F / 71°C.
Stir the sauce again, then add most of it. Let it bubble and thicken. Gently fold in the tofu and heat through. Taste, then add as much of the remaining sauce as you like and let it bubble briefly.
Fold in 2 thinly sliced scallions, reserving a little for the top. Serve immediately.
