1/2 of recipe:
99 calories; 7.7 g protein; 6.4 g fat; 2.2 g carbohydrate; 15.8 g net carbs; 100 mg sodium (with 50% reduced-sodium soy sauce); 1 mg cholesterol; 0.5 g fiber
Approx. 200 g momen firm tofu (208 g in photo, 190 g after draining excess water)
1 green onion (9 g in photo)
1 1/2 to 2 tbsp katsuobushi bonito flakes (1.5 g in photo)
1 tsp soy sauce
1/4 tsp kurozu brown rice vinegar
1 tsp sesame oil
Place tofu on a zaru strainer, and let excess water drain for 20+ minutes.
If in a hurry, microwave for 1-2 minutes, and drain when water comes out.
Mix kurozu vinegar and soy sauce.
Thinly slice green onion, and cut tofu into 2 cm cubes.
Heat sesame oil, and fry tofu cubes on medium high until surfaces are lightly tinted.
Flip tofu cubes from time to time, aiming to have all surfaces contact frying pan and oil.
Swirl in soy sauce + kurozu vinegar mixture, and stir tofu cubes for even flavoring.
Cook until liquid is gone and toasty.
Add katsuobushi, and mix well.
Plate, and top with green onion slices.
Ready to serve.
- Make sure oil is hot enough before adding tofu cubes. When oil temperature is low, tofu cubes stick to pan surface.
- If kurozu brown rice vinegar is not available, regular rice or grain vinegar works fine. Kurozu is more aromatic with a stronger and more complex taste.
- If you choose not to use vinegar, replace with 1 1/2 tsp soy sauce (sodium figure will go up accordingly).
- The momendofu (momen firm tofu, often labeled as “regular” in the US) I use contains 15 mg sodium per 85 g tofu (18 mg sodium per 100 g tofu).