Wrap tofu in kitchen paper, place on a microwave-safe plate, and heat at 600W for 2 minutes without covering. Drain thoroughly and let cool.

In a bowl, knead ground pork with salt and pepper until sticky.

Add tofu, grated ginger, egg, and sake to the pork mixture and mix well.

Divide the mixture into 18 portions and shape into balls.

Heat salad oil in a frying pan over medium heat. Fry the meatballs until golden and cooked through.

In a separate pan, mix all sauce ingredients and simmer over medium-low heat until bubbling.