Recipe of Any-night-of-the-week Macrobiotic Tofu, Kabayaki Eel-style

Macrobiotic Tofu, Kabayaki Eel-style.

You can have Macrobiotic Tofu, Kabayaki Eel-style using 7 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Macrobiotic Tofu, Kabayaki Eel-style

1. Prepare 1 block of Firm tofu.
2. You need 2 tbsp of ☆Soy sauce.
3. You need 1 tbsp of ☆Rice syrup (or beet sugar).
4. It's 2 tbsp of ☆Kombu based dashi stock.
5. Prepare 1 of sheet Nori seaweed.
6. You need 4 tbsp of Plain flour (preferably whole wheat flour).
7. It's 1 of Sansho pepper (This is essential!).

Macrobiotic Tofu, Kabayaki Eel-style instructions

1. Boil the firm tofu, then drain in a colander. Put a weight on the tofu to drain the excess water..
2. Marinate the tofu from Step 1 in a mixture of the ☆ ingredients for 10-30 minutes..
3. Drain the marinade off (but reserve the marinade). Coat the tofu in flour. Fry the prepared tofu in a frying pan until crispy..
4. Pour the reserved marinade into the frying pan and coat the tofu with the marinade. When the marinade has thickened, transfer the tofu to a serving dish..
5. Tear the nori seaweed and place on top of the tofu. Drizzle on the thickened marinade. Serve when the nori has softened..
6. In the picture, I used large pieces of torn nori, but smaller pieces are easier to eat..