Pan-Fried Tofu Kijiyaki with Sticky Glaze
Ingredients
- 1 pack @tofoo Naked tofu
- Cornflour for coating
- 2 tbsp soy sauce
- 2 tbsp mirin
- 2 tsp sugar
- Oil for frying
- Togarashi spice
Preparation
Cut the tofu into 6 slices.
Dip each slice in cornflour to coat.
Heat the oil in a large frying pan on high heat and add the tofu once the oil is hot.
Cook on each side until golden.
While the tofu is cooking mix together the soy sauce, mirin and sugar.
When the tofu is brown on both sides add the sauce to the pan and be careful as it will spit.
Shake the pan so that the tofu is well covered in sauce and then flip each piece over so it is coated on both sides.
Cook until most of the sauce has been absorbed and the tofu is a deep sticky brown.
Remove from the heat, sprinkle over a little of the Togarashi if desired and slice each square into long pieces.
Let cool before packing into the bento box.
Notes
This recipe makes 3 portions and transforms bland tofu into a flavorful dish suitable for bento boxes.
