Macrobiotic Tofu, Kabayaki Eel-style

Name: Macrobiotic Tofu, Kabayaki Eel-style
Yield: 2 servings
Cuisine: American
Ingredients: 1 block Firm tofu; 2 tbsp ☆Soy sauce; 1 tbsp ☆Rice syrup (or beet sugar); 2 tbsp ☆Kombu based dashi stock; 1 sheet Nori seaweed; 4 tbsp Plain flour (preferably whole wheat flour); 1 Sansho pepper (This is essential!)

cookpad.japan @cookpad_jp

In an effort to cook a macrobiotic dish for myself while cooking for my family at the same time, I created this dish while making teriyaki horse mackerel with a paste made from umeboshi and shiso leaves... I was very satisfied.

As you don't fry the nori seaweed with the tofu, you can taste the gentle and distinctive flavour more. It also imitates the eel's skin better. Be sure to serve it with sansho powder! (At least that's how I like it. ) The sansho adds a more authentic kabayaki taste. Recipe by moriam

cookpad.japan @cookpad_jp

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Ingredients

2 servings

1 blockFirm tofu
2 tbsp☆Soy sauce
1 tbsp☆Rice syrup (or beet sugar)
2 tbsp☆Kombu based dashi stock
1sheet Nori seaweed
4 tbspPlain flour (preferably whole wheat flour)
1Sansho pepper (This is essential!)

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Steps

1

Boil the firm tofu, then drain in a colander. Put a weight on the tofu to drain the excess water.
2

Marinate the tofu from Step 1 in a mixture of the ☆ ingredients for 10-30 minutes.
3

Drain the marinade off (but reserve the marinade). Coat the tofu in flour. Fry the prepared tofu in a frying pan until crispy.
4

Pour the reserved marinade into the frying pan and coat the tofu with the marinade. When the marinade has thickened, transfer the tofu to a serving dish.
5

Tear the nori seaweed and place on top of the tofu. Drizzle on the thickened marinade. Serve when the nori has softened.
6

In the picture, I used large pieces of torn nori, but smaller pieces are easier to eat.