Meat-wrapped Tofu with Ginger
Wrap pork around tofu, then cook it with ginger sauce. More volume than shoga-yaki, but still better for you!
Photographed by HIDETOSHI HARA
Beans & Tofu
Calorie count is per serving
Ingredients (Serves 4)
- 2 blocks momen-tofu (600 g)Note
Tofu that has been pressed to press out the moisture. Its firm texture makes it ideal for cooking.
- 8 slices fresh ham (large/thinly sliced) (150 g)
- 1 tbsp ginger (grated)
- 1/2 tsp garlic (grated)
- 2 tbsp sake
- 2 tbsp soy sauce
- 2 tbsp mirinNote
Sake made with alcohol and rice-malt, mixed into glutinous rice, then fermented. In Japan, it is used to add luster and to sweeten ingredients.
- 1/2 tsp sugar
- 1 bunch Chinese chives (100 g)
- 1 bag bean sprouts (250 g)
- Flour, as needed
- Vegetable oil
- A pinch of salt
- A pinch of pepper
Wrap each block of tofu in two layers of paper towel and place in a tray. Place a plate on top weighing about 1 kg and let sit for about 10 min to drain, then cut each into quarters. Mix the ingredients for the [A] together. Cut the Chinese chives into pieces 5 cm long.
Pressing the water out of the tofu makes it easier to handle and gives it a firmer texture.
Spread out a single slice of pork and place one of the pieces of tofu on it near you, and roll it up at an angle. Just before cooking, use a tea strainer to sprinkle on a thin layer of flour.
Oil a frying pan with 1/2 tbsp of vegetable oil and preheat over high heat. Add the bean sprouts and stir-fry for 1-2 min. Add the chopped Chinese chives and briefly stir-fry, and add a pinch of each of salt and pepper. Transfer the vegetables to a serving plate, and spread them out across its surface.
In the same frying pan, add 1/2 tbsp of vegetable oil and place the wrapped tofu in, with the opening on the bottom. Cook over medium-high heat for 2-3 min, or until both sides are browned.
Add the [A] and turn the wrapped tofu over. Cook for about 1 min to thicken and coat, occasionally spooning some over top. Transfer the wrapped tofu to the plate with the vegetables on it, and pour the remaining sauce from the frying pan over top.
Sprinkling the flour on before cooking helps the sauce coat much more readily.