Ingredients with Measurements:
- 4 pieces of koya-dofu (freeze-dried tofu)
- 2 tablespoons of chili oil
- 1 tablespoon of soy sauce
- 1 tablespoon of sake
- 1 tablespoon of mirin
- 1 tablespoon of sugar
- 1 tablespoon of sesame seeds
- 1 green onion, thinly sliced
Special equipment needed:
- None
Step-by-step instructions:
1. Soak the koya-dofu in warm water for 10 minutes to rehydrate.
2. In a small bowl, mix together the chili oil, soy sauce, sake, mirin, and sugar to make the sauce.
3. Drain the koya-dofu and cut them into bite-sized pieces.
4. Heat a non-stick pan over medium heat and add the koya-dofu. Cook until lightly browned on both sides.
5. Add the sauce to the pan and stir to coat the koya-dofu evenly.
6. Sprinkle sesame seeds over the top and cook for another minute.
7. Garnish with sliced green onions and serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- Medium heat
Serving size:
- 2-3 servings
Nutritional information:
- Calories: 180
- Fat: 12g
- Carbohydrates: 11g
- Protein: 9g
Substitutions for ingredients:
- Instead of chili oil, you can use any other spicy oil or hot sauce.
- If you don't have sake or mirin, you can substitute with dry sherry or white wine.
Variations:
- Add some chopped garlic or ginger to the sauce for extra flavor.
- Use different types of dried tofu, such as abura-age or ganmodoki.
- Add some vegetables like sliced bell peppers or mushrooms to the pan for a more filling dish.
Tips and tricks:
- Be careful not to overcook the koya-dofu, as it can become tough and chewy.
- You can make the sauce ahead of time and store it in the fridge for up to a week.
- Toast the sesame seeds in a dry pan before using them for extra flavor.
Storage instructions:
- Store any leftover koya-dofu with chili oil in an airtight container in the fridge for up to 3 days.
Reheating instructions:
- Reheat the koya-dofu in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the koya-dofu with chili oil in a small bowl or plate, garnished with sliced green onions.
Garnishes:
- Sliced green onions
Pairings:
- Serve with steamed rice and a side of pickled vegetables for a complete meal.
Suggested side dishes:
- Pickled vegetables
- Steamed rice
- Miso soup
Troubleshooting advice:
- If the koya-dofu is too tough, soak it in warm water for a longer period of time to fully rehydrate.
Food safety advice:
- Make sure to fully rehydrate the koya-dofu before cooking to avoid any potential choking hazards.
Food history:
- Koya-dofu is a traditional Japanese ingredient made from freeze-dried tofu that has been used for centuries in Japanese cuisine.
Flavor profiles:
- Spicy, savory, nutty
Serving suggestions:
- Serve hot as a main dish or as a side dish with other Japanese dishes.
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Region: Japanese