Drain the liquid from the tofu overnight (or at least 4 hours prior to cooking). Set it aside, and drain the liquid again prior to cooking.
Combine the ingredients for the sauce and set it aside.
Cut the tofu into 8 even pieces. Lightly coat in katakuriko.
Wrap the tofu pieces with the pork belly strips. Dip the ends of the rolls into the katakuriko to prevent the meat from unraveling when cooked. Lightly coat the wrapped tofu in katakuriko.
Heat sesame oil In a preheated pan. Brown the pieces until the meat is crisp on both sides.
The pork will produce a significant amount of oil, so wipe off the excess with a paper towel. Add the sauce.
Once the sauce thickens, turn off the heat. It reduces very quickly, so be careful.
Top them with chopped green onions and sesame seeds, then serve.
Story Behind this Recipe
I wanted a recipe for a satisfying meat dish for the days before pay day.
Before adding the sauce to the pan, wipe the oil from the pan to the extent possible. This will help the sauce coat the pork well and prevent spattering. I recommend browning the meat until crispy to make it more flavorful and fragrant!!