Wrap tofu in paper towels, place in a microwave-safe container, and heat at 600W for 2 minutes. Let cool and cut into 1.5cm cubes.

Cut the tomato in half vertically, remove the stem, slice into quarters, and then cut each piece in half horizontally.

Heat sesame oil in a frying pan, add ground pork, garlic, and ginger, and stir-fry over medium heat until the pork changes color.

Add doubanjiang and stir-fry for 1 minute. Then add the sauce ingredients (water, sake, sugar, soy sauce, miso), mix well, and simmer covered on low heat for 8 minutes.

Add tofu and simmer covered for 2 minutes. Stir in the cornstarch slurry and cook over medium heat until thickened. Add the tomato and mix briefly, then top with cheese and cover until melted.