Mapo Tofu (Mabo Dofu)

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.