Tofu Isobe-yaki

Name: Tofu Isobe-yaki
Cuisine: American
Ingredients: 1 as much (to taste) Firm tofu; 1 Cheese; 1 Nori seaweed; 1 Olive oil (another oil is fine); 1 Soy sauce

cookpad.japan @cookpad_jp

I tried making this Japanese isobe-yaki with tofu instead of mochi as a diet-friendly food.

The tofu that I use is heavy and firm so I don't need to drain the tofu. However, Japanese firm tofu is soft, so it might be easier to handle if the tofu is drained. I think it would taste good if you substituted the cheese with other things such as ham, tuna and mentaiko. However, the flavor of the melted cheese is really good, so I really recommend that you use it. Recipe by Spain

I tried making this Japanese isobe-yaki with tofu instead of mochi as a diet-friendly food.

cookpad.japan @cookpad_jp

I tried making this Japanese isobe-yaki with tofu instead of mochi as a diet-friendly food.

Saved

Ingredients

1as much (to taste) Firm tofu
1Cheese
1Nori seaweed
1Olive oil (another oil is fine)
1Soy sauce

Saved

Steps

1

Cut the tofu into pieces of roughly the size of mochi. Cut the tofu along the side so that it is half the original thickness and place cheese in between the two pieces like a sandwich. You can cut the cheese so that it matches the size of the tofu or put lots of smaller pieces in between. Make sure that the tofu is covered with the cheese.
2

Heat oil in a frying pan and fry both sides of the tofu. Transfer the tofu to a plate and cover with soy sauce. It's delicious when the cheese inside melts like the photo! Wrap the tofu in the nori and you're done!