Directions

1. In a bowl, whisk together cornstarch and 2T water. Mix well. Add remaining water, chicken bouillon, soy sauce, sugar, hoisin sauce, sake, sesame oil, and chili bean paste. Mix well; set aside.

2. Set pressure cooker to "sear", add oil, and press "start/stop". When hot, add ground pork, garlic, and ginger.
3. Add in mixture from bowl and tofu to pressure cooker.
4. Close and lock lid, set pressure cooker to "soup", adjust time to 8 minutes, and press "start/stop".
5. When done, quick release and make sure all pressure is released before opening lid.
6. Carefully open lid and serve hot with cooked white rice.