Ginger Pork Tofu Wraps

Tofu pieces wrapped in thin slices of pork and simmered in an enticing ginger sauce. Serve on top of stir-fried vegetables for a nutritionally well-balanced (and delicious) meal!

Ginger Pork Tofu Wraps
Photographed by HIDETOSHI HARA

Recipe by
Masami Kobayashi




Beans & Tofu



Calorie count is per serving.

Ingredients (Serves 4)

  • 2 blocks momendofu (600 g)
  • 8 slices pork leg (thinly sliced) (150 g)
  • [A]

    • 1 tbsp ginger (grated)
    • 1/2 tsp garlic (grated)
    • 2 tbsp sake
    • 2 tbsp soy sauce
    • 2 tbsp mirin
    • 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 towels and place in a tray. Place a 1 kg weight and let sit for about 10 minutes to drain, then cut each block into quarters. Mix together the ingredients for [A]. Cut the Chinese chives into pieces 5 cm long.


Pressing the water out of the tofu gives them a firmer texture and makes them easier to handle.


Spread out one slice of pork. Place one piece of tofu on the pork and roll up diagonally. Just before cooking, use a tea strainer to sprinkle on a thin layer of flour.


Place a frying pan with 1/2 tbsp of vegetable oil over high heat. Add the bean sprouts and stir-fry for 1-2 minutes. Add the Chinese chives and stir-fry briefly, then add a pinch each of salt and pepper. Spread the vegetables out onto a serving plate.


In the same frying pan, add 1/2 tbsp of vegetable oil and place the tofu wraps with the ends facing down. Cook over medium-high heat for about 2-3 minutes until all sides are browned.


Add [A] and cook for another minute to thicken and coat, occasionally spooning the sauce over top. Plate the tofu wraps on top of the stir-fried vegetables, and pour the sauce remaining in the frying pan over top.


Sprinkling the tofu wraps with flour just before cooking helps the sauce to coat well.