Tofu Steak with Shredded Plums
Ingredients(Servings: 2)
Directions
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Drain tofu and wrap in paper towels. Leave for 10-15 minutes.
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Cut the myoga ginger in half, then slice thinly.
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Cut the spring onion in half, then into long, thin strips. Slice the green perilla into long, thin strips as well.
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Soak both (2) and (3) in water then drain.
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Remove the large pit from the dried plum and mash. Mix well with (A). Pour in a small pot, boil, remove and cool.
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Divide the tofu into 8 equal pieces. Lightly cover in starch.
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Heat oil in a pan, fry both sides of (6) until golden brown.
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Arrange (7) on a plate. Place (4) on top and dress with (5).
Cooking Basics
Wrap tofu in paper towel and set aside for 15 to 20 minutes. This method works best if the tofu is cut into the desired sized pieces beforehand to remove excess moisture.
Or wrap tofu in paper towel, place on a tray or other suitable surface and place a weight of 500~1000 g (17.7~35.3 oz.) on top and set aside for about appropriate minutes to release as much moisture as possible.
In Japanese, this style of cutting up long onions is called "white-hair slicing", in the image of slicing up the onion into such fine strips that these are similar to white (gray) hair.
Chop up into 4 cm (1.6 in.) lengths, slice each vertically and remove the soft core. Stack the outer layers and starting at one edge, julienne across into ultra-fine strips. These ultra-fine strips are not cooked when used as garnish. If placed in water for about 10 minutes, drained and squeezed of any excess moisture, these strips will be fresh and crunchy yet mellow in flavor.
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