Recipe of Quick Macrobiotic Tofu, Kabayaki Eel-style

Hey everyone, it’s Louise, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, macrobiotic tofu, kabayaki eel-style. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Macrobiotic Tofu, Kabayaki Eel-style is one of the most popular of recent trending meals in the world. It is easy, it is quick, it tastes yummy. It’s appreciated by millions daily. Macrobiotic Tofu, Kabayaki Eel-style is something which I have loved my entire life. They are fine and they look fantastic.

To get started with this recipe, we must first prepare a few ingredients. You can have macrobiotic tofu, kabayaki eel-style using 7 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Macrobiotic Tofu, Kabayaki Eel-style:

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

Steps to make Macrobiotic Tofu, Kabayaki Eel-style:

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.

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