HOMERecipe:White Salad with Chinese Cabbage and Fried Tofu

Chinese cabbage and fried tofu with Shiraae sauce

Using regular tofu will result in a soggy dish due to its high water content, but grilled tofu is grilled after being squeezed to remove excess water, so the finished product won't be watery.
Adding peanut butter instead of sesame seeds will enhance the aroma and richness, making it even more delicious.
If you use fresh, high-quality fried tofu, there's no need to drain the oil.

Japanese food

Tofu dishes

Tamura Takashi

[Chef Tamura's Book] Japanese Cuisine in Tsukiji Tamura

Amazon

Cooking time: 18 minutes

modified recipe0posts

How to make it

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