All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.


Cutting tofu on palm

Soft kinugoshidofu easily crumbles when transferring it from a cutting board to a pot. This problem is solved by cutting it on your palm.


Put soft tofu on your palm, and first cut sideways at desired height.
(Tofu might slide off your hand if cut vertically first.)


Cut through lengthwise from top to bottom in desired width.


Cut through in a crossing direction from top to bottom in desired thickness.

When transferring, place the back of the knife on the palm holding tofu, and gently slide tofu into pot/pan while guiding with knife.

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