Dice the tofu into bite sized chunks.

Add egg to a bowl and whisk it.

Dip the tofu in the egg and coat each piece.

Add corn starch to another bowl and add the tofu chunks to that mixture and coat the pieces.

Add enough oil to a pan so you can shallow fry your tofu. No need to make it super deep.

In a heavy bottomed pan, add and heat oil to around 350 F.. (I add a popcorn kernel to my oil and when it pops it should be ready, I have however had kernels not pop so it's not a fool proof method, a cooking thermometer is the best for accurate temperatures.}

You can add one piece of tofu first to see if the oil is ready and adjust temperatures up or down from there.

Fry the tofu until the outsides are lightly golden and crispy.

When they are done, place them on a paper towel lined plate and set aside.

In a large pan or wok, add your Anaheim chili peppers, ginger, garlic, green onions, pork sausage and black sesame oil.

Saute over medium high heat until the sausage is cooked through and the vegetables are softened.

In a bowl, mix together red miso paste, water, cornstarch, black pepper, soy sauce, salt, sugar, sriracha and red pepper flakes.

Add to stir fried pork and vegetables.

Bring mixture to boil and stir until mixture thickens slightly.

Reduce to a simmer and add crispy tofu, Gently stir until tofu is coated.

Serve over rice, noodles, or steamed vegetables.

Add sliced green onions or sesame seeds as garnish.