Table for sale teppanyaki | delicious Fried tofu mushroom lettuce packaging
• 4 tablespoons red bean paste
• 4 tablespoons low-sodium soy sauce
• 3 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 2 teaspoons rapeseed or grape seed or avocado oil
• 1 pound (12-14 oz.) firm tofu (not silky)
• 8 ounces canned chestnuts, drained and diced
• 2 cloves of garlic, finely chopped
• 1 inch piece of fresh ginger, finely chopped (about 2 teaspoons)
• 1/4 teaspoon red pepper flakes (omitted if sensitive to spices)
• 4 scallions, thinly sliced, white and green separately
• 8 romaine lettuce or butter lettuce
• optional: grated carrots, red pepper flakes, hot sauce
In a small bowl, whisk together the raisins, soy sauce, rice vinegar and sesame oil. Put on hold.
Press the tofu between the paper towels to squeeze out as much liquid as possible. Refresh the paper towel and squeeze again. Cut the tofu into roughly 1-inch chunks.
Preheat the ventless teppanyaki dining table on # 5 and set it to # 8 to # 8.5. When done, heat 2 teaspoons of oil over a table for sale teppanyaki hot cooking center; Spread out with a spatula. Add the tofu, spread it out and brown the bottom. Then, cut it into small pieces while cooking. After about 5 minutes - or brownish but no longer sticky - add diced mushrooms. Cook for another 3 minutes.
Add water, garlic, ginger, red pepper flakes and onion white; Stir and cook for about minutes.
Pour the sauce over the top of the mixture and stir well.
Cook until the sauce is hot, about a minute.
Immediately close teppanyaki with table.
Remove the tofu mixture to form lettuce leaves. If needed, top with remaining spring Onions, grated carrots and other red pepper flakes. Enjoy immediately.
Tip: the tofu mixture can be refrigerated for 3 to 4 days. Heat gently over medium heat. Add a little water or dry sherry if it looks too dry. Try mixing leftovers with rice or scrambled eggs.
