Chinese cabbage and fried tofu with Shiraae sauce
Adding peanut butter instead of sesame seeds will enhance the aroma and richness, making it delicious.
If you use fresh, high-quality fried tofu, there is no need to drain the oil.
Wipe off the excess water from the grilled tofu with kitchen paper, then place it in a bowl and mix with a whisk (you can also use a food processor)
Once the tofu has lost its shape, add [A] and use a spoon to mix it in a mashed motion
Separate the Chinese cabbage into leaves and core, then thinly slice the leaves and julienne the core perpendicular to the grain. Cut the fried tofu in half lengthwise and then thinly slice
Heat salad oil in a frying pan and fry the core of the cabbage. Once the core has softened somewhat, add the leaves of the cabbage and the fried tofu and fry for about 1.5 minutes
Add [B] to [4] and stir-fry lightly, then remove from heat and let cool. (If you mix it with the tofu while it's still hot, the temperature difference will cause it to spoil easily, so let it cool.)
Once the ingredients have cooled, add the tofu and mix. Finally, add 1 tablespoon of light soy sauce (not included in the recipe) to add flavor, then serve in a bowl and it's done
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- Chinese cabbage
- 300g
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- Fried tofu
- 2
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- Baked tofu
- 1
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- Sugar A
- 2 tbsp
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- Light soy sauce A
- 1 tablespoon
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- Peri 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
