Teriyaki Seaweed Tofu
Overview
Teriyaki, a famous Japanese dish and cooking method. It usually refers to the process of grilling meat, applying a large amount of soy sauce, sugar water, garlic, ginger and sake (or mirin) on the outer layer. After being introduced to European and American countries, the cooking method has been improved and the taste is lighter, while the teriyaki meat products in mainland China, Hong Kong, China, Taiwan and South Korea have a heavier taste. The teriyaki sauce used may be called teriyaki sauce or teriyaki sauce. Today’s dish does not use teriyaki sauce or barbecue sauce, and the taste is close to teriyaki taste. It can be said to be a copycat.
Tags
Ingredients
Steps
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Cut the northern tofu into thick rectangular slices.
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Cut the seaweed sheets into thin strips.
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Wrap seaweed around the middle of each piece of tofu to resemble a belt, and wet the seaweed interface with water to glue it together.
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Coat the tofu with a thin layer of starch.
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Put more oil in the pan, heat it 30%, put the tofu cubes into half-fry and half-fry over high heat. Don't flip the tofu, just shake the pot. Fry one side until browned and hard, then flip over.
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Fry until both sides turn brown and hard, then drain the oil and set aside.
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Prepare appropriate amount of ginger slices, scallions and cooked white sesame seeds.
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Leave a little oil in the pot and sauté the ginger and green onions until fragrant.
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Add a bowl of water, a spoonful of dark soy sauce, a spoonful of oyster sauce, two teaspoons of sugar, an appropriate amount of salt and a little chicken powder, add the tofu cubes and cook.
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Change to medium heat and cook until the soup is almost dry. Be careful to shake the pot from time to time to avoid burning the bottom. Finally, remove the ginger and green onions, and sprinkle some hot white sesame seeds on top.
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Plate and serve.
