| |
 |
| |
 |
| These
Tofu recipes were created by exclusive chefs at Soba Nippon
Restaurant, one of the most famous Japanese restaurants in New
York city. |
|
|
|
 |
|
 |
|
|
For
this recipe use House
Premium Tofu, Firm |
|
|
|
|
|
|
 To
Recipe List |
| |
|
| INGREDIENTS: |
 |
| |
|
|
 1
package (14 oz.) House Premium Tofu Firm |
|
¼
cup flour |
|
¾
lb. spaghetti |
|
1
Tbsp. olive oil |
|
3-4
garlic cloves, finely chopped |
|
3
dried red peppers |
|
1
tsp. butter |
|
3
squid (hood/tubes only), cut in 1/2-inch slices |
|
2
Tbsp. Saké (Japanese wine) |
|
soy
sauce, to taste |
|
salt
and pepper, to taste |
|
vegetable
oil, for deep frying |
|
|
|
| |
|
| MAKES
FOUR SERVINGS |
|
|
|
|
DIRECTIONS:
|
|
| |
Blot excess water from Tofu by patting between paper towels. Cut
Tofu into 4 slices, then cube into a total of 32 bite-sized pieces.
Coat with flour and set aside.
Cook spaghetti according to package directions and keep warm.
Pour vegetable oil, 3 inches high, into a medium pan and heat to
350° F. Deep-fry the coated Tofu until golden brown, drain and
set aside.
In sauté pan, heat 1 Tbsp. olive oil, and sauté garlic
and red pepper until golden brown.
Add butter and squid, sauté 2 minutes.
Add Tofu, Saké, soy sauce and salt and pepper, to taste.
Add cooked spaghetti, mix well. Serve immediately.
|
| |
|
|
