Wrap the firm tofu in kitchen paper, place it on a microwave-safe plate, and heat at 600W for 2 minutes. Let it cool and cut into bite-sized pieces.

Chop the shimeji mushrooms into coarse pieces and finely chop the green onion.

Heat sesame oil in a frying pan, add the mushrooms, green onion, and grated garlic, and stir-fry over medium heat until softened.

Add doubanjiang and stir until fragrant. Then add the sauce ingredients (sake, sugar, soy sauce, chicken stock powder, and water) and bring to a boil. Add the tofu, cover, and simmer on low heat for about 5 minutes.