Ingredients
- Makes 2
- 4 slices milk bread (shokupan)
- 1 x 300g classic slightly firm tofu
- ½ cup potato starch
- Oil spray for Airfrying
- 50 g daikon, coarsely grated and squeezed dry
- 2 tsp Obento Sliced Pickled Ginger, drained and sliced
- 3 tbsp finely sliced spring onions
- 1 tbsp bonito flakes
- TSUYU GLAZE:
- 3 tbsp Obento Sushi and Sashimi Soy Sauce
- 3 tbsp Obento Mirin
- 1½ tbsp Obento Cooking Sake
- 1 tbsp bonito flakes
- 1 x 5cm piece of kombu, wiped with damp cloth
- 1 tsp sugar
- 1 tsp tapioca starch, mixed in 1 tsp water
Method
- TO MAKE GLAZE:
- Mix all Glaze Ingredients (except tapioca starch slurry) in a small saucepan, bring to boil. Reduce to low, simmer 8-10 minutes till lightly thickened. Strain, return to saucepan, stir in tapioca starch slurry, stir over low heat until sauce thickens further. Place in small bowl, set aside in fridge to cool. It should be quite thick like a paste.
- TO MAKE AIRFRIED TOFU:
- Carefully slice the tofu block in half horizontally to make 2 slabs. Wrap carefully in paper towel and leave to drain for 15 minutes. Dust the tofu well with potato starch. Place in airfryer, spray generously with oil. Airfry at 180°C for 20 minutes, shaking and carefully turning at 5-minute intervals. Spray any dry bits well. Remove and let cool for 15 minutes (the Glaze will melt if the tofu is too hot).
- TO ASSEMBLE:
- Lay out the bread slices. On two pieces, spread a teaspoon of the cold Glaze on the side facing up. Then add a layer each of grated daikon, pickled ginger, and spring onions. Add the fried tofu and spread a teaspoon of the Glaze over the top of the tofu. Cover with the remaining bread slices to make two complete sandwiches. Cut off the crusts and slice each sandwich in two. Wrap in plastic wrap and press lightly for 10 minutes, then unwrap,and serve.
Product used in recipe
- Obento - Sliced Pickled Ginger
- Obento - Cooking Sake
- Obento - Mirin Seasoning
- Obento - Sushi & Sashimi Soy Sauce
