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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

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INGREDIENTS:
 
  1 x 14 oz. package House Premium Tofu, Firm 
  2 Tbsp. vegetable oil
  2 garlic cloves, finely chopped
8 scallions (white parts only) cut in 2-inch pieces
½ to 1 tsp. Chinese red chili paste (Toubanjyan)*
6 oz. frozen broiled eel, cut into 1 ½-inch slices
(not necessary to thaw) 
    ½ cup Teriyaki sauce   
*Available at most Asian and Gourmet Markets
   
   
MAKES FOUR SERVINGS
     
DIRECTIONS:
 


Blot excess water from Tofu by patting between paper towels. Slice into 8 pieces.

In a skillet, heat vegetable oil. Sauté Tofu until golden brown on all sides. Set aside.

In the still-hot skillet, add garlic, scallions, and chili paste and cook 2 minutes.

Add eel to the sauce to coat and heat through. Add Tofu and Teriyaki sauce. Simmer for 2-3 minutes.

Place Tofu and eel on individual plates. Pour the remaining sauce over and serve hot.

   
     
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