Ramen for Beginners and Pros: The Cookbook with Japanese Noodle Recipes for Every Day by Asano Kentaro

Author:Asano, Kentaro [Asano, Kentaro]
Language: eng
Format: azw3
Published: 2018-12-28T16:00:00+00:00

Preparation:

1

Cut tofu in approx. 1 cm thin slices. To press liquid out of tofu, place heavy book or board on tofu for about 10 minutes. After that, dry with paper towel or wrap in one.

2

Peel garlic and ginger and grate it or alternatively dice very finely. Place garlic and ginger in a bowl, add soy sauce, paprika and sugar and mix to make a marinade.

3

Have a flat bowl ready with a side that is slightly taller than the tofu pieces. Place half of the marinade in the bowl. Place tofu pieces next to each other in the marinade and pour the rest of the marinade evenly over the slices.

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