Wrap the tofu in kitchen paper and microwave it on a heatproof plate at 600W for 3 minutes. Let it cool and tear into bite-sized pieces.

Cut the chives into 3cm pieces after trimming the roots.

Cut the pork belly into 3cm wide pieces.

Heat sesame oil in a frying pan, add pork belly, grated garlic, and grated ginger. Stir-fry over medium-low heat until the pork changes color.

Add the seasoning ingredients (sake, salt, chicken stock powder, doubanjiang, and water) and mix well. Bring to a boil, cover, and simmer on low heat for about 5 minutes.

Add the tofu and gently mix without breaking it. Simmer over medium-low heat for about 3 minutes. Add the cornstarch slurry to thicken the sauce.

Add the chives and mix briefly.