Koya Dofu Chinese-Style Appetizer

Name: Koya Dofu Chinese-Style Appetizer
Yield: 1 serving
Cuisine: American
Ingredients: 1 Koya dofu; 1 Katakuriko; 1 to needed Oil; 3 tbsp Tomato ketchup; 1 tbsp Soy sauce; 2 tsp Sugar; 1 Cucumber

cookpad.japan @cookpad_jp

I was inspired by Chinese appetizers when I wrote this recipe up.

Recipe by Rola Love

I was inspired by Chinese appetizers when I wrote this recipe up.

Recipe by Rola Love

cookpad.japan @cookpad_jp

I was inspired by Chinese appetizers when I wrote this recipe up.

Recipe by Rola Love

I was inspired by Chinese appetizers when I wrote this recipe up.

Recipe by Rola Love

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Ingredients

1 serving

1Koya dofu
1Katakuriko
1to needed Oil
3 tbspTomato ketchup
1 tbspSoy sauce
2 tspSugar
1Cucumber

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Steps

1

Reconstitute the koya dofu in water. Squeeze out the water by pressing down with your palm, and change the water a few times halfway through.
2

Cut into 4-5 mm thick pieces, and squeeze out the water.
3

Coat both sides with katakuriko. Heat a generous amount of oil in a frying pan, and shallow-fry.
4

It will suck up almost all of the oil in the pan, but if there is still some left, wipe it off.
5

When both sides are fried, turn off the heat. Add the seasoning ingredients to the Step 3 pan.
6

Turn down the heat to low, and simmer so the koya tofu is coated in the sauce.
7

Serve with shredded cucumber (optional) on a plate.