Tofu Recipes （豆腐クッキング）

slice the tofu into 2 or 3 peaces.

wrap the thin sliced beaf or bacon.

place the tofu in a frying pan 

and cook until browned.

pour 2 tbsp sake(cider), 2 tbsp sugar, 

and 2 tbsp soy sauce,

and cook for further minutes.
you can add  spices or chilli, if you like.
serve 4 for main dish, need  3 〜4 packs of tofu

Preparation of Tofu;
① row or cooking with liquid - no preparation needed   (Miso soup)
② row or cooking without liquid (but some sauces added)
    - wrap in kitchen papers, and press lightly to squeeze the excess water out, using a plate or a chopping board on the top of tofu for some minutes.
    - place the tofu on a plate, microwave it for 1,5 to 2 minutes. set aside for 15 to 20 minutes before use.
   - for the tofu stir fry, brake the tofu into peaces by fingers, them microwave it.
   - simply wrap the tofu with kitchen papers for 30 minutes, maybe in a fridge.






cut the tofu in half, take out the excess moisture as ②. 
serve 4; 4 packs of tofu
coat thinly with flour or corn/potato starch. 
fry the tofu in a frying pan or deep fry until browned lightly.

for the topping; mushrooms, 
slice or cut the veggies and frying for some minutes
add 100g mince meat (pork, beef or chicken)
then add 2 tbsp each of sake(cider), soy sauce, sugar and mirin (if you have)
plus ½ tbsp grated fresh ginger, if you like







Row Tofu recipes - Hiyayakko （冷ややっこ）from ① or ②,  just from a pack.

you don't  need to squeeze the excess liquid out of Tofu. 
but if you want to do this, wrap the tofu with a kitchen paper for 15 minutes.
any thing, meat, cooked fish or sashimi, cooked veggies, or salad, etc., for the topping.  

Sauces:
Salad dressing, soy sauce with melted butter and lemon juice, dipping sauce,etc.,






In Japanese cooking, the key to success is all about the preparation.
An art of cooking , so it should be taste good and as well as looks good.
Presentation is very important. It is not like a pub food. (I like it, actually)