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Macrobiotic Tofu, Kabayaki Eel-style Recipe

Macrobiotic Tofu, Kabayaki Eel-style Recipe
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Serving : 2
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Prepare the ingredients before making Macrobiotic Tofu, Kabayaki Eel-style in your home. Then, follow these steps below to serve Macrobiotic Tofu, Kabayaki Eel-style for your family or friends.

Ingredients: Macrobiotic Tofu, Kabayaki Eel-style

  • 1 block Firm tofu
  • 2 tbsp ☆Soy sauce
  • 1 tbsp ☆Rice syrup (or beet sugar)
  • 2 tbsp ☆Kombu based dashi stock
  • 1 sheet Nori seaweed
  • 4 tbsp Plain flour (preferably whole wheat flour)
  • 1 Sansho pepper (This is essential!)

How to Make Macrobiotic Tofu, Kabayaki Eel-style

If you have prepared the ingredients needed, now time to start cooking. There are 6 steps you must follow to make Macrobiotic Tofu, Kabayaki Eel-style in your home by yourself.

    Step 1
  • Boil the firm tofu, then drain in a colander. Put a weight on the tofu to drain the excess water.
  • Step 2
  • Marinate the tofu from Step 1 in a mixture of the ☆ ingredients for 10-30 minutes.
  • Step 3
  • Drain the marinade off (but reserve the marinade). Coat the tofu in flour. Fry the prepared tofu in a frying pan until crispy.
  • Step 4
  • 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.
  • Step 5
  • Tear the nori seaweed and place on top of the tofu. Drizzle on the thickened marinade. Serve when the nori has softened.
  • Step 6
  • In the picture, I used large pieces of torn nori, but smaller pieces are easier to eat.
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