Mabo-dōfu

2 packs firm tofu - rinsed and cut into cubes
150-200 gm minced (lean) beef or chicken
1 T canola oil
1 pack shimeji mushrooms
1 T minced ginger (or ginger paste)
2 cloves garlic - finely minced
1-2 t tobanjan (Chinese hot chili sauce)
2 T miso paste
2 T sake
2 T soy sauce
1½ T brown sugar
1 t konbu dashi powder (you can use the more common fish dashi, if you prefer)
1½ t sesame oil
1 red bell pepper, cut into small squares
(6-12 snow peas with tips and tails removed)

(1 eggplant, chopped)
4 T chopped green onions (negi)
1 C water
1½-2 T cornstarch 

1. Heat oil in frying pan and cook minced meat, mushrooms, (eggplant), ginger, and garlic.
2. Put in a tall cup and whisk: ¾ C water, sake, soy sauce, tobanjan, miso, and dashi powder. When the meat is crumbly, add this to the pan. Bring to a gentle boil.
3. Using the same cup, mix cornstarch into ¼ C water until smooth, then add. Mix in well. (If it's too thick, add a little more water. If it's too thin, you will need to take a little sauce out and mix in a little more cornstarch into it, then mix it back in.)
4. When the sauce thickens, stir in chopped red peppers.
5. Gently fold in tofu and sesame oil. (Sprinkle the snow peas on the top. They take less than a minute to cook.) 
6. When the tofu is heated through, add the green onions. Serve on rice. Some people may like to add a little rayu (chili oil) to theirs.