If using tofu: drain 14 oz firm tofu, press 15–20 minutes to remove excess water. Cut into 1/2-inch slices or 1-inch cubes. Lightly salt and set aside. No cornstarch needed.

Prepare pork

If using sliced pork: pat slices dry. In a bowl combine 1 tbsp grated ginger, 1 tbsp light soy sauce, 1 tbsp sake (optional) and 1 tsp cornstarch. Add pork slices and toss to coat. Marinate 10–15 minutes at room temperature or up to 1 hour in fridge.

Vegetables

While protein marinates or rests, prepare vegetables: peel and thinly slice 1 medium yellow onion. Peel and julienne 1 medium carrot. Thinly slice mushrooms. Roughly shred or thinly slice cabbage to yield about 2 cups. Slice scallions on the diagonal into 1/4-inch pieces; keep whites and greens separate if desired.

Heat a large skillet or wok over medium-high heat and add 1 tbsp vegetable oil. Add onions and carrot, stir-fry 2–3 minutes until slightly softened. Add mushrooms and cabbage, stir 2 more minutes until cabbage just wilts. Transfer vegetables to a bowl and keep warm.

Cook protein

Wipe the skillet if needed and return to medium-high heat. Add remaining 1 tbsp vegetable oil and 1 tsp sesame oil. If using pork: add marinated pork in a single layer and stir-fry 3–5 minutes until browned and cooked through. Break up slices so they separate. If using tofu: add tofu pieces in a single layer and pan-fry gently 2–3 minutes per side until golden, turning carefully to not break the pieces.

Once protein is cooked, push it to one side of the pan (or remove to plate if pan is crowded) and add the cooked vegetables back to the pan to reheat and combine with protein.

Sauce & Finish

In a small bowl, whisk together 2 tbsp white miso paste, 2 tbsp mirin, 1 tbsp grated ginger (use remaining from marinade if any), 1 cup dashi or low-sodium chicken stock, 1 tsp rice vinegar, 1 tsp sugar, 1/2 tsp salt, and 1/4 tsp black pepper until miso is dissolved and mixture is smooth. Taste and adjust balance (add a little more mirin for sweetness, rice vinegar for brightness, or stock to thin).

Pour the sauce into the skillet with the protein and vegetables. Stir to combine and simmer gently 1–2 minutes until sauce thickens slightly and everything is evenly glazed. If sauce seems too thin, simmer another minute. If too thick, add up to 2 tbsp water or stock.

Turn off heat. Stir in sliced scallion greens and 1 tsp toasted sesame seeds if using. Finish with a drizzle of sesame oil (if desired) and a quick taste for seasoning; adjust salt or soy if needed (add up to 1 tsp soy sauce).

Serve hot over steamed rice or noodles, or as a main with sides. Garnish with extra scallions and sesame seeds.