Yummy Koya Dofu Chinese-Style Appetizer Recipe

Bac to School Recipes also Fall Delicious, fresh and tasty Recipes.

This blog post was created prior to the Coronavirus outbreak and recent CDC social distancing recommendations. As many of us are spending more time at home, I hope this recipe inspires you to try something new and brings some joy. Stay safe!

It is quick and easy to prepare and also brings healthy fiber into your kitchen - our Koya Dofu Chinese-Style Appetizer. Since you cook the peppers in the oven, it becomes particularly aromatic and goes perfectly with gnocchi, hard cheese and balsamic cream. If there is anything left over, you can also use the Koya Dofu Chinese-Style Appetizer as a great lunch side dish the next day. Good Appetite! Fast, faster, express! With our express recipes you can conjure up a balanced and, above all, delicious dish on the table in no time!

If you are looking for an easy yummy snack you should try this Koya Dofu Chinese-Style Appetizer recipe. This Koya Dofu Chinese-Style Appetizer make for a yummy summer dinner that you can make it easy. The Koya Dofu Chinese-Style Appetizer recipe today I am going to share will surely make you relish the taste of home. Let’s explore the Koya Dofu Chinese-Style Appetizer recipe.

Koya Dofu Chinese-Style Appetizer.

Koya Dofu Chinese-Style Appetizer Before preparing the dish, I have done some research on how to make Koya Dofu Chinese-Style Appetizer easily with delicious taste. You can cook Koya Dofu Chinese-Style Appetizer using 7 ingredients and 7 steps. Here is how you cook that.

Tasty Koya Dofu Chinese-Style Appetizer Recipe Ingredients

  1. Prepare of Koya dofu.
  2. You need of Katakuriko.
  3. Prepare of to needed Oil.
  4. Prepare of Tomato ketchup.
  5. It's of Soy sauce.
  6. You need of Sugar.
  7. You need of Cucumber.

How to make Koya Dofu Chinese-Style Appetizer from scracth

  1. Reconstitute the koya dofu in water. Squeeze out the water by pressing down with your palm, and change the water a few times halfway through..
  2. Cut into 4-5 mm thick pieces, and squeeze out the water..
  3. Coat both sides with katakuriko. Heat a generous amount of oil in a frying pan, and shallow-fry..
  4. It will suck up almost all of the oil in the pan, but if there is still some left, wipe it off..
  5. When both sides are fried, turn off the heat. Add the seasoning ingredients to the Step 3 pan..
  6. Turn down the heat to low, and simmer so the koya tofu is coated in the sauce..
  7. Serve with shredded cucumber (optional) on a plate..