“Hundred Delicacies of Tofu” Project(4)

This is the 4th dish called Aragane Tofu. Drain the momen-tofu (firm tofu) for 15-20mins. Then break the tofu by hand and cook them in the frying pan with low heat using 5-6 chopsticks like this! It’s fun! 😊

Extract the water from the tofu for a while (until Tofu becomes light), add Shoyu & Sake in it and mix well. Sprinkle sansho pepper for finishing.

It’s really simple ingredients and easy to make. The taste is plain but could taste Unami even I didn’t put any dashi…. maybe shoyu enhanced the sweetness of soy and I could taste that way.

Also it’s tofu… but quite similar texture with minced chicken. That means Tori-Soboro(one of my popular Japanese rice toppings) -which is seasoned minced chicken cooked with ginger, shoyu and mirin together- flavor will be good for this tofu instead of Shoyu and Sake.

About my Tofu Project: https://inspiringfoodsilove.wordpress.com/2017/02/08/hundred-delicacies-of-tofu-1/


6 Comments Add yours

  1. lizibeevor says:

    I may have commented before, but I’m really enjoying following this project. I’m learning so much about what I can do with tofu! Such a versatile ingredient. Thanks for sharing 🙂

  2. Asian Foodie says:

    Thanks for your comments and glad to know you like the project. Tofu is simple food but can enjoy it in many ways. Hope you will like my future tofu post!

  3. eliza rudolf says:

    Nice post…🙂🙂

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