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

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Ta-chan Nell / Taiyo Sugiura

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Ingredients

Silk tofu : 1 chome
Salt (for tofu) : Appropriate amount
tomato : 1/2 piece
Baby leaf : 1 bag
Olive oil : Appropriate amount
Black pepper : a little
Salt (for caprese) : a little
flour : Appropriate amount
oil : Appropriate amount
Katsuobushi : 1 pack
Small green : a little

Time required

30minutes

Procedure

1) Sprinkle with salt 00:30
Remove the silken tofu from the pack, drain it, and sprinkle it with salt.
2) Let it lie down 01:25
Wrap silk tofu three times with kitchen paper and let it sit in the refrigerator overnight.
3) Cut 02:06
Take it out of the refrigerator and slice it. Add soy sauce as it is and eat it with sashimi.
4) Arrange 1 03:08
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.
5) Arrange 2 04:23
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.

Point

It takes time to lie down, but the cooking time is very short.
Moisture will come out, so it's a good idea to change the paper while you lay it down.
It is delicious to eat with wasabi soy sauce or ginger soy sauce.
The texture is chewy and delicious.
When baked, the outside is fragrant and the inside melts.