Slice the pork into bite-sized pieces. Dice the tofu if using the silken kind, and tear with your hands if using firm tofu. Drain the tofu well.
Heat a little vegetable oil in a frying pan. Add the pork.
When it starts to brown, add sake to remove the smell of the pork. Cook over high heat to evaporate the alcohol. Season with salt and pepper.
Add the bean sprouts and fry them quickly.
Stir in the tofu.
Cook over high to medium heat. Sprinkle in the soy sauce and sesame along the side of the pan and toss well.
Add more salt and pepper if necessary. Add the chopped scallion at the end.
Mix well and turn off the heat. Plate the stir-fry and serve.
Story Behind this Recipe
I made up this recipe using leftovers in my fridge. If you don't have tofu, replace with finely scrambled eggs.
I used silken tofu this time but it's also good with firm tofu. Bigger slices of pork would make it an authentic chanpuruu, but you could use whatever variety of thinly sliced pork you have, such as offcuts or belly slices. It's better to trim the roots of bean sprouts. This gives a nice crunchiness. Stir-fry over high heat, but if you're worrying about scorching, add a little more sake to prevent scorching.