Fried Tofū and Pork

(serves 4)


  • 2x285gr packets of tofū
  • 300gr pork, thinly sliced
  • Soy sauce
  • Sake
  • 1 egg
  • ½ tsp salt
  • 5tbsp flour
  • “ennea” Premium Extra Virgin Olive Oil,
  • 50gr cooked green peas
  • Pepper
  • 100ml water
  • 2tsp corn starch


Cut each tofū into eight pieces and place on a kitchen paper to dry.
Place the pork in a mixing bowl and add 1 tsp soy sauce, 1 tsp sake, and mix well using your fingers.

Make a batter by mixing together the egg, salt, and flour.
Cover the tofū with the batter and fry in a small amount of “ennea” Premium Extra Virgin Olive Oil, over a medium heat until the pieces are a golden colour on all sides.
Remove the tofu from the pan, set aside and keep warm.

Fry the pork, until it is well browned, then add the peas, 2 tbsp soy sauce, 2 tsp sake, and pepper.
Mix together the water and corn starch. Add this to the fluid in the pan, stirring until it thickens.

Arrange the tofū on a serving plate and pour the pork and sauce on top of them.

(Adapted from the book: “A Gift of Japanese Cooking” by Mifune Tsuji)