Tofu Wrapped with Pork Served with Thick Mushroom Sauce

Tofu Wrapped with Pork Served with Thick Mushroom Sauce

Enjoy eating tofu with plenty of thick mushroom sauce with a spoon.
The sauce is very light and tasty.

Ingredients: 4 servings

Shimeji mushrooms or Bunapi mushrooms
1 packet
Firm tofu
1 block (400 g)
Thinly sliced pork belly
8 slices
↓For the sauce
2 cups (400 ml)
◆Chinese chicken stock powder
1/2 tablespoon
1 tablespoon
◆Oyster sauce
1 tablespoon
◆Soy sauce
1 tablespoon
↓Katakuriko slurry
1 heaped tablespoon
1 heaped tablespoon


1. Remove the bottom part of the shimeji or Bunapi mushrooms and shred.
2. Put the ◆ sauce ingredients in a pan and turn on the heat. Bring to a boil and turn off the heat.
3. Cut the tofu into 8 pieces (you don't need to drain).
4. Wrap the tofu pieces with sliced pork and put with the wrapped edges facing down. Turn on the heat.
5. After bringing the pan to a boil, reduce the heat to medium and flip over to cook for 7 to 8 minutes (You don't need to skim off the scum at this point because you will do that in Step 7).
6. Transfer the cooked tofu with pork to a serving dish (leave the sauce in the pan).
7. Skim any scum off the sauce and add the shimeji mushrooms to cook for 1 to 2 minutes. Drizzle the katakuriko dissolved in water to finish the mushroom sauce.
8. Pour the sauce onto the tofu wrapped in pork and serve. Top with grated ginger or chopped spring onions if you like.

Story Behind this Recipe

I made this recipe when it was getting cold and I felt like a warming dish with thick sauce.