Late-night cafeteria|Japanese-style teriyaki seaweed tofu

Cooking Instructions

1. Wash the tofu and cut it into small pieces, the size is according to the length of the seaweed (make sure the seaweed you prepare can wrap it, the thickness of the tofu pieces should not be too thin, otherwise the middle may be hollow after frying) with kitchen paper to absorb excess water to prevent oil splashing when frying later

   

2. I use Korean seaweed, a pack of eight slices, and one cut can pack 16 tofu slices. Wrap the cut seaweed in the middle of the tofu, and the joints can be soaked in some water, not too much, because the tofu itself will also have water. Seaweed that gets wetted sticks on its own

   

3. Once the seaweed is wrapped, let the tofu roll in the starch and coat it with a thin layer of starch. Do the rest in turn

   

4. Fill the pan with oil and cover the bottom of the pan. When the oil is hot, put the tofu down and fry slowly over medium-low heat, about 2 minutes on each side, until the surface is golden brown and visibly crispy

   

5. Remove the tofu and use kitchen paper to absorb excess grease and set aside

   

6. Leave a little base oil in the pot, add 2 tablespoons of oyster sauce, 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, an appropriate amount of black pepper, 2 tablespoons of honey, 100ml of water (I like sweet teriyaki sauce, so I put 2 tablespoons of honey, if you don't like the obvious sweetness, you can put 1 tablespoon of honey)

   

7. Bring the teriyaki sauce to a boil, add the fried tofu, wait for one side to color, and then turn over

   

8. Once the other side is colored, remove the juice and serve

   

9. Sprinkle some white sesame seeds and shallots to enhance the fragrance and beauty! The skin is chewy on the outside, soft and fragrant on the inside, and it's so delicious that you can't stop!