Add the pork mince, soy sauce and kecap manis to a bowl, working the sauce into the mince with a spoon. Place a frypan over medium heat. Add the sesame oil, ginger and garlic and cook until fragrant. Add the mince, using a wooden spoon to break up the mince as you cook. Then add the sauce ingredients and continue to cook until it has mostly reduced – it should darken and become a runny, jammy consistency. Remove from the heat and add the coriander and spring onion.

Place a slice of white bread on a flat surface. Butter it generously then turn over, buttered side down. Cover with one to two heaped tablespoons of the pork mixture and enough slices of tofu to cover. Gently cover with another slice of buttered bread. Repeat with remaining bread and ingredients. (You will haver mince mixture left over.)

Place in a jaffle maker and cook until golden and toasted. Serve with dipping sauce, if desired

More toastie and jaffle recipes

Find more of Katrina Meynink's recipes in the Good Food Favourite Recipes cookbook.