Combine all the ingredients for the seasonings (the doubanjiang, mirin, miso, oyster sauce, soy sauce, sesame oil, cornstarch, and water) in a bowl and mix well together.
Mince the garlic cloves and ginger finely.
Cut the green onions into small pieces. Drain the tofu and cut into 1-inch (2.5 cm) cubes.
In a large frying pan, heat the vegetable oil on medium heat and sauté the garlic and ginger. Make sure you don't burn them. Once they are fragrant, add the ground pork and break it up with a spatula or wooden spoon.
When the meat is no longer pink, add the seasonings mixture and stir thoroughly. Bring the sauce to a boil
Once the sauce is boiling, add the tofu and gently coat it with the sauce. Stir frequently, without mashing the tofu, until it is heated through. Add the green onions and stir to incorporate just before taking the pan off the heat. Serve immediately.
You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days or in the freezer for a month.