Macrobiotic Tofu, Kabayaki Eel-style

• 1 block Firm tofu
• 2 tbsp Soy sauce
• 1 tbsp Rice syrup (or beet sugar)
• 2 tbsp Kombu based dashi stock
• 1 sheet Nori seaweed
• 4 tbsp Plain flour (preferably whole wheat flour)
• 1 Sansho pepper (This is essential!)

1. Boil the firm tofu, then drain in a colander.
2. Put a weight on the tofu to drain the excess water.
3. Marinate the tofu from Step 1 in a mixture of the ingredients for 10-30 minutes.
4. Drain the marinade off (but reserve the marinade).
5. Coat the tofu in flour.
6. Fry the prepared tofu in a frying pan until crispy.
7. Pour the reserved marinade into the frying pan and coat the tofu with the marinade.
8. When the marinade has thickened, transfer the tofu to a serving dish.
9. Tear the nori seaweed and place on top of the tofu.
10. Drizzle on the thickened marinade.
11. Serve when the nori has softened.
12. In the picture, I used large pieces of torn nori, but smaller pieces are easier to eat.

tofu, soy sauce, syrup, stock, flour, sansho pepper

Taken from cookpad.com/us/recipes/150695-macrobiotic-tofu-kabayaki-eel-style (may not work)