Chop the komatsuna finely from the root end.

Chop the green onion into coarse pieces.

Combine komatsuna, green onion, and ground pork in a bowl.

Add grated ginger, sake, miso, and potato starch to the mixture and mix until sticky.

Cut the fried tofu into halves and open them into pocket shapes.

Stuff the mixture into the tofu pockets and seal tightly.

Cook on low heat, flipping occasionally, until both sides are golden brown.