Macrobiotic Tofu, Kabayaki Eel-style.
You can have Macrobiotic Tofu, Kabayaki Eel-style using 7 ingredients and 6 steps. Here is how you achieve that.
Ingredients of Macrobiotic Tofu, Kabayaki Eel-style
- Prepare 1 block of Firm tofu.
- Prepare 2 tbsp of ☆Soy sauce.
- Prepare 1 tbsp of ☆Rice syrup (or beet sugar).
- You need 2 tbsp of ☆Kombu based dashi stock.
- Prepare 1 of sheet Nori seaweed.
- It's 4 tbsp of Plain flour (preferably whole wheat flour).
- You need 1 of Sansho pepper (This is essential!).
Macrobiotic Tofu, Kabayaki Eel-style step by step
- Boil the firm tofu, then drain in a colander. Put a weight on the tofu to drain the excess water..
- Marinate the tofu from Step 1 in a mixture of the ☆ ingredients for 10-30 minutes..
- Drain the marinade off (but reserve the marinade). Coat the tofu in flour. Fry the prepared tofu in a frying pan until crispy..
- Pour the reserved marinade into the frying pan and coat the tofu with the marinade. When the marinade has thickened, transfer the tofu to a serving dish..
- Tear the nori seaweed and place on top of the tofu. Drizzle on the thickened marinade. Serve when the nori has softened..
- In the picture, I used large pieces of torn nori, but smaller pieces are easier to eat..
