Tofu Acqua Pazza | Transcription of recipe by chef Jiro Jiro

Sprinkle salt on the four large sides of the tofu to dehydrate it, and wrap it in kitchen paper.

Remove the calyx of the tomatoes and wash with water. Cut in half and sprinkle with salt (appropriate amount).

Cut the olives in half.

Crush the garlic with the belly of a knife and chop it roughly.

Roughly chop the parsley.

Sprinkle flour on both sides of the tofu dehydrated in 1.

Add an appropriate amount of olive oil to a frying pan, brown both sides of the tofu over high heat, and put it on one side of the frying pan.

Add olive oil in the corner of the frying pan and fry the garlic until it smells.
Then add the clams and mix lightly, then add the tomatoes and mix lightly.

Add chicken bouillon to the frying pan of 8 and simmer until the clam's mouth opens.

After the clam's mouth opens, add olives and parsley, mix, and add olive oil for emulsification.
After that, boil down until thickened.