Steps

1. Finely slice 100g of cabbage into 1cm strips.
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2. Finely chop 1 green onion.
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3. In a bowl, mix 2 tsp of potato starch with 2 tbsp of water to create a slurry.
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4. Heat oil in a frying pan over medium heat.
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5. Add 100g of ground pork and beef mix to the heated pan and stir-fry until lightly browned.
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6. Add the cabbage to the stir-fried ground meat and cook until softened.
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7. In a separate bowl, mix together 200ml of water, 2 tbsp of mirin (sweet rice wine), 2 tbsp of sugar, and 3 tbsp of soy sauce.
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8. Pour the mixed seasonings into the frying pan with the stir-fried ingredients. Then, add 1 block (300g) of tofu, scooping it into large bite-sized pieces with a spoon. (Key Tip!) To thicken, the tofu might break apart if scooped too small, so larger pieces will result in just the right size.
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9. Once the tofu is added, bring to a boil and simmer over medium heat for 5 minutes.
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10. After simmering for 5 minutes, turn off the heat.
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11. Stir the potato starch slurry well, then pour it into the frying pan. Heat over medium heat until the sauce thickens.
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12. If the tofu pieces are too large, break them into smaller, bite-sized pieces.
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13. Once the sauce has thickened, transfer to a serving dish and garnish the center with the chopped green onion.
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