Seaweed wrapped tofu simmered in soy sauce comes out golden and crisp outside, soft inside, in a savory seaweed jacket. The soy and ginger sauce reduces to a glaze that clings and spoons beautifully over rice.
What usually goes wrong is the seaweed unwrapping as the tofu hits the oil. The tofu has to be patted completely dry so the flour sticks and the seaweed holds tight. How long the sauce reduces depends on whether the dish should be dry or leave enough sauce for the rice.
This batch weighs about 608g, at roughly 279 calories per 100g.
Method
Mix the sauce: stir 2 tablespoons soy sauce, 1 tablespoon cooking wine, 2 tablespoons water, 1/2 teaspoon ground ginger, 1/2 tablespoon kOBE Monk Fruit Blend and 1/2 tablespoon sesame oil together in a bowl.
Pat the fried tofu dry with a kitchen towel and cut it into slices about 1cm thick, which gives about 6 pieces from one block.
Wrap each piece in seaweed, then dust both sides with a thin layer of flour, using up the 1 tablespoon.
Heat the oil and fry the tofu over low heat until evenly golden.
Pour the sauce into the pan and simmer until it has almost reduced away, then turn off the heat. For more sauce to spoon over rice, cut the simmering time short.
Spoon the rice into a bowl, pour over the sauce, arrange the tofu on top and scatter with toasted sesame seeds.
Tips
Pat the tofu completely dry before wrapping, so the flour sticks and the seaweed stays put.
A long simmer gives a dry dish, a short one leaves plenty of sauce for the rice.
kOBE Monk Fruit Blend dissolves more slowly, so stir the bowl of sauce again after 5 minutes before it goes into the pan.
Fry over low heat and be patient, since high heat burns the seaweed before the tofu turns golden.
Finely grated fresh ginger can stand in for the ground ginger and smells much fresher.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.