Macrobiotic Tofu, Kabayaki Eel-style – a delicious recipe with tofu, Soy sauce, syrup, stock, flour, Sansho pepper. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Boil the firm tofu, then drain in a colander.
2
Put a weight on the tofu to drain the excess water.
3
Marinate the tofu from Step 1 in a mixture of the ingredients for 10-30 minutes.
4
Drain the marinade off (but reserve the marinade).
5
Coat the tofu in flour.
6
Fry the prepared tofu in a frying pan until crispy.
7
Pour the reserved marinade into the frying pan and coat the tofu with the marinade.
8
When the marinade has thickened, transfer the tofu to a serving dish.
9
Tear the nori seaweed and place on top of the tofu.
10
Drizzle on the thickened marinade.
11
Serve when the nori has softened.
12
In the picture, I used large pieces of torn nori, but smaller pieces are easier to eat.
80
kcal
Calories
16
g
Carbs
3
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 block Firm tofu, 2 tbsp Soy sauce, 1 tbsp Rice syrup (or beet sugar), 2 tbsp Kombu based dashi stock, and more.
Yes, Macrobiotic Tofu, Kabayaki Eel-style falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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