Faux Steak with Koya Tofu Meat Rolls

Name: Faux Steak with Koya Tofu Meat Rolls
Yield: 2 servings
Cuisine: American
Ingredients: 3 slice Koya tofu; 9 Thinly sliced pork belly; 2 tbsp ●Soy sauce; 1 tbsp ●Sake; 1 1/2 tbsp ●Sugar; 1 tsp ●Oyster sauce; 1 Green onion or scallion; 1 tsp Sesame oil

cookpad.japan @cookpad_jp

I love tofu meat rolls so I make them often. One day I didn't have tofu, so I used freeze-dried tofu instead and it was delicious. It absorbs the flavor better than tofu.

In Step 1, be sure to rehydrate the kouya dofu in hot water to make it soft to its center. But don't wring it out! If you do, the flavor won't soak into the center and it'll just be dry.

If you're using cheese in a variation of this recipe, then don't use the melting-type. I used sliced cheese. Recipe by Haranouenoponyoponyo

I love tofu meat rolls so I make them often. One day I didn't have tofu, so I used freeze-dried tofu instead and it was delicious. It absorbs the flavor better than tofu.

In Step 1, be sure to rehydrate the kouya dofu in hot water to make it soft to its center. But don't wring it out! If you do, the flavor won't soak into the center and it'll just be dry.

If you're using cheese in a variation of this recipe, then don't use the melting-type. I used sliced cheese. Recipe by Haranouenoponyoponyo

cookpad.japan @cookpad_jp

I love tofu meat rolls so I make them often. One day I didn't have tofu, so I used freeze-dried tofu instead and it was delicious. It absorbs the flavor better than tofu.

In Step 1, be sure to rehydrate the kouya dofu in hot water to make it soft to its center. But don't wring it out! If you do, the flavor won't soak into the center and it'll just be dry.

If you're using cheese in a variation of this recipe, then don't use the melting-type. I used sliced cheese. Recipe by Haranouenoponyoponyo

I love tofu meat rolls so I make them often. One day I didn't have tofu, so I used freeze-dried tofu instead and it was delicious. It absorbs the flavor better than tofu.

In Step 1, be sure to rehydrate the kouya dofu in hot water to make it soft to its center. But don't wring it out! If you do, the flavor won't soak into the center and it'll just be dry.

If you're using cheese in a variation of this recipe, then don't use the melting-type. I used sliced cheese. Recipe by Haranouenoponyoponyo

Saved

Ingredients

2 servings

3 sliceKoya tofu
9Thinly sliced pork belly
2 tbsp●Soy sauce
1 tbsp●Sake
1 1/2 tbsp●Sugar
1 tsp●Oyster sauce
1Green onion or scallion
1 tspSesame oil

Saved

Steps

1

Rehydrate the tofu in hot water but don't wring it out. Cut into 9 sticks. If you wring it out, it'll dry out.
2

Addition: If the tofu is still hard in the center, soak in hot water for a bit until it has completely softened.
3

Wrap the tofu with the pork belly. Place in a frying pan with the seams facing down. You won't need oil!
4

Time to cook! A lot of cooking liquid will come out as shown in the picture. Then add the ● ingredients and simmer until the liquid has cooked off.
5

Once simmered, mix in some sesame oil and transfer to a serving plate.
6

Add green onions to the leftover sauce in the frying pan and bring to a boil! Once the onions have wilted, top over the meat rolls and it's complete.