s tender. Add in the fried tofu cube and return the mixture
oisture from the block of tofu by wrapping it in a
uncovered, until just tender. Add tofu; simmer, uncovered, until heated through
ith the bean sprouts and fried tofu puffs. Ladle the hot soup
In a small saucepan, heat water over medium high heat. Once water begins to boil, add the tofu. This will rinse the frying oil off and bring the tofu to room temperature. Boil for 3-5 minutes.
Remove tofu from the water and drain the saucepan. Place tofu on a towel to dry.
Return the saucepan to the stove and add the vinegar, sugar, and salt to it. Simmer until it reaches a slightly syrupy consistency, stirring often.
Remove from heat and add remaining ingrediants. Serve in a small dipping bowl alongside tofu.
ok or skillet and saute fried tofu, preserved white radish, and 1
Divide each slice of tofu into thirds so that you
ut the bamboo sprouts and fried tofu slices into small strips.
Press each fried tofu square using a rolling pin
queeze out any moisture in tofu, dry, and cut into 1
Drain, dry and cut tofu into one inch chunks-You
Combine salt and seasonings in a small bowl and mix well.
Brush each piece of tofu with melted butter and dredge each slice in spice mixture, patting it firmly into tofu.
Pour a teaspoon of melted butter onto each slice of tofu; place tofu, butter side down, in a hot frying pan.
Stand back and fry for 2 minutes; turn tofu over and fry for another 2 minutes.
Keep fried tofu in a warm oven until they're all ready to serve.
Pour boiling water over deep-fried tofu to remove any excess oil
Place the tofu on a rack on a
Cut the tofu in 1- 1/2 inch
s called hakusai. The deep fried tofu used is called abura-age
Season with sea salt. Add tofu and turn to coat with
daikon, potatoes, onions, firm tofu, mushrooms, fried tofu, cabbage, and chives, in that
Pat the tofu with a fiew pieces of
Slice the tofu into desired size, about 3/