Teppanyaki Japanese Tofu
This recipe for Teppanyaki Japanese Tofu includes 6 steps and pictures. First, dice the green and red bell peppers, carrots, and shiitake mushrooms (I forgot to take pictures). Then, cut the tofu in half lengthwise to easily drain it.
Method
- 01
Step 1
I diced the green bell pepper, red bell pepper, carrot, and shiitake mushrooms. I forgot to take a picture. Cut the tofu in half so it would be easier to pour out.
- 02
Step 2
Cut the tofu into small pieces and coat them with a layer of starch.
- 03
Step 3
Fry them in oil until both sides are golden brown.
- 04
Step 4
In a separate pot, heat some oil, stir-fry the ingredients, add soy sauce, oyster sauce, and water, and bring to a boil.
- 05
Step 5
Add the tofu and bring to a boil, then cook for another 2 minutes. Thicken the sauce with cornstarch slurry (add the cornstarch slurry slowly) and remove from heat.
- 06
Step 6
No need to add salt after cooking, as the soy sauce and oyster sauce are enough, and Japanese tofu is already salty.
Nutrition
Nutrition has not been calculated for this recipe.