Steps

1. Remove the core from the tomato and chop into 2cm cubes.
   🕒 00:50
2. Cut the firm tofu into bite-sized, easy-to-eat pieces.
   🕒 01:06
3. Heat oil in a frying pan over medium heat.
   🕒 01:14
4. Add 60g ground pork, 1 tsp grated garlic, and 1 tsp grated ginger to the heated pan. Stir and cook while breaking up the ground pork.
   🕒 01:28
5. Lightly season with salt (to taste).
   🕒 01:40
6. Once the pork is cooked through and has changed color, add 100ml water and 4 tbsp yakiniku sauce. Recommended Yakiniku Sauce: Medium to spicy type is recommended.
   🕒 01:47
7. Add the cut tofu and bring to a simmer.
   🕒 01:59
8. Once simmering, reduce heat to medium-low and cook for 5 minutes. Cook until the tofu is heated through and has released its moisture. Be careful not to break the tofu while turning it to ensure even flavor distribution.
   🕒 02:11
9. After 5 minutes of simmering, turn off the heat. Coat the cut tomatoes with 2 tsp potato starch. This is the trick: by coating the tomatoes with potato starch before adding them to the pan, you can achieve a thickened sauce without preparing a separate slurry.
   🕒 02:37
10. Add the potato starch-coated tomatoes.
    🕒 02:59
11. Stir everything together and bring back to heat, cooking until thickened. Be careful not to break the tofu while mixing.
    🕒 03:08
12. Once the sauce has thickened, transfer to a serving dish.
    🕒 03:21
13. For extra spice, drizzle chili oil over the top as desired.
    🕒 03:35