|category||Egg/TofuSee the Related Food Category Page|
|cooking time||10 minutes|
|comment||Known as the meat from the field, high-protein and low-calorie tofu is cooked with teriyaki sauce, one of the typical Japanese sauces.|
|image||Teriyaki sauce dresses the crunchy tofu, which is coated with starch and grilled.|
|Firm tofu||300 g|
|Yellow bell pepper||20 g|
|Shiro-negi (white part of a Japanese leek)||10 g|
Halve the tofu and remove the excess water by wrapping it in a paper towel. Cut the carrot into julienne strips (sen-giri). Cut the yellow bell pepper crosswise into halves and cut each half into thin strips.
Make a slit lengthwise in the center of the white leek and remove the core. Cut the outer part into julienne strips, immerse the strips in water, and then drain. Coat the (1) tofu with starch.
Heat the sesame oil in a non-stick frying pan, add the (2) tofu and cook on both sides. Turn off the heat and add the (A) seasonings. Flip the tofu and cook until the teriyaki sauce has become thick. Place the carrot, the yellow bell pepper and the tofu on a plate. Top with the white leek and the sauce.
|technique||Teriyaki sauce is a thick and caramelized sauce. Keep the heat right in order not to burn the sauce.|