Koya Dofu Chinese-Style Appetizer

1. 1

   Reconstitute the koya dofu in water.

2. 2

   Squeeze out the water by pressing down with your palm, and change the water a few times halfway through.

3. 3

   Cut into 4-5 mm thick pieces, and squeeze out the water.

4. 4

   Coat both sides with katakuriko.

5. 5

   Heat a generous amount of oil in a frying pan, and shallow-fry.

6. 6

   It will suck up almost all of the oil in the pan, but if there is still some left, wipe it off.

7. 7

   When both sides are fried, turn off the heat.

8. 8

   Add the seasoning ingredients to the Step 3 pan.

9. 9

   Turn down the heat to low, and simmer so the koya tofu is coated in the sauce.

10. 10

    Serve with shredded cucumber (optional) on a plate.

* Per serving · 4 servings · Values may vary.

No additional tips available.