焼き豆腐（きゅうり薬味ダレの焼き豆腐）｜cook kafemaruさんのレシピ書き起こし

Shred the peeled ginger and perilla leaves.
Slice the myoga ginger into thin strips.
Chop the green onions into small pieces.
Cut the cucumber into small cubes, sprinkle with salt (not included in the recipe), rub in the salt, leave for a while, then drain.

Mix (A) and 1 in a bowl.

Wrap the firm tofu in kitchen paper, place a weight on top and drain for 30 minutes, then cut it in half.
Put potato starch in a tray, add the firm tofu and coat evenly.

Add mayonnaise to a frying pan and heat.
Once the mayonnaise has melted and spread out, add the firm tofu and cook until golden on both sides.

お皿に木綿豆腐を盛り付け、上から2を乗せたら完成。