Late-night cafeteria|Japanese-style teriyaki seaweed tofu

Teriyaki sauce is a very common sauce in Japanese cuisine, and it is a delicious all-purpose sauce. Ready-made teriyaki juice is available in many supermarkets, but it is in large bottles. If you don't use it often, then follow me to DIY! At present, there are many ways to make teriyaki sauce, such as flavored shower version, fuel-consumable version, spicy version, simple version, summer version, etc., all of which are delicious! Today's Japanese-style teriyaki tofu is a fuel-guzzling version of one of the above recipes, combined with the seasonings available at home. The tofu is crispy on the outside and tender on the inside, wrapped in a sweet teriyaki sauce, and is surprisingly delicious, and it is decorated with seaweed for a Japanese style. It's a very simple Japanese side dish

Ingredients

Northerntofu 1 piece

Seaweed 8 slices

Starch Appropriateamount

Oystersauce 2 spoons

Lightsoysauce 2 spoons

darksoysauce 1 spoon

Honey 2 spoons

Blackpepper 1 gram

Water 100 ml

Cookedwhitesesameseeds Appropriateamount

Finelychoppedgreenonion Appropriateamount

Cooking Instructions

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
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
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
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
Remove the tofu and use kitchen paper to absorb excess grease and set aside
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)
Bring the teriyaki sauce to a boil, add the fried tofu, wait for one side to color, and then turn over
Once the other side is colored, remove the juice and serve
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!