Chinese cabbage and fried tofu with white tofu
Adding peanut butter instead of sesame seeds will add more aroma and richness and make it delicious.
Fried tofu is not necessary if it is fresh and high quality.
Wipe the grilled tofu out of water with kitchen paper, then place in a bowl and mix with a whisk. (Food processor is also acceptable.)
When the tofu is no longer in shape, add [A], change it to a spoon, and mix by crushing it.
Cut the Chinese cabbage into leaves and cores, shred the leaves and shred the cores at right angles to the fibers. Cut the deep-fried tofu in half lengthwise and then shredded.
Add salad oil to a frying pan and heat it, then fry it from the Chinese cabbage core. Once the core is softened to some extent, add the Chinese cabbage from the leaves and fried tofu and fry for about 1.5 minutes.
Add [B] to [4] and lightly stir-fry, then remove from the heat and let cool. (If you mix it with tofu while it's hot, it will easily rot due to the difference in temperature, so let it cool.)
Once the ingredients have cooled, add the tofu and mix. Finally, add 1 tablespoon of light soy sauce (not included) and add a flavour and place in a dish to finish.
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- Chinese cabbage
- 300g
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- Sugar A
- 2 tbsp
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- Light soy sauce A
- 1 tablespoon
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- Sesame A
- 1 tablespoon
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- Salad oil
- 1 tablespoon
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- Mirin B
- 1 tablespoon
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- Light soy sauce B
- 1 tablespoon
