Salted tofu ｜ Ta-chan Nell / Taiyo Sugiura's recipe transcription

Remove the silken tofu from the pack, drain it, and sprinkle it with salt.

Wrap silk tofu three times with kitchen paper and let it sit in the refrigerator overnight.

Take it out of the refrigerator and slice it. Add soy sauce as it is and eat it with sashimi.

Slice tomatoes and salted tofu. Place baby leaf on the plate. Arrange tomatoes and salted tofu alternately and sprinkle with olive oil, black pepper and salt to complete the caprese.

Add flour to the sliced silk tofu. Bake in an oiled frying pan, take it on a plate when it gets browned, put bonito flakes and chopped green onions on it, and sprinkle with soy sauce.