Tofu and zucchini
I made it after watching it on YouTube. It's more delicious than I thought, so I keep wanting to eat it.
2 serving
Within 15 minutes
행복한미야미니맘
Ingredients
  • Young squash
    1ea
  • Tofu
    1piece
  • Cheongyang red pepper
    1ea
  • Red pepper
    1ea
  • thick soy sauce
    2T
  • Oligosaccharide
    1T
  • Sesame oil
    1T
  • Sesame
    1T
Cooking Steps
STEP 1/20
Cut off the ends of the zucchini
STEP 2/20
Fix the pumpkin with a fork
STEP 3/20
Slice it with a chopping knife.
STEP 4/20
Remove moisture from tofu with a kitchen towel
STEP 5/20
Cut it into pieces.
STEP 6/20
Put oil on a heated pan
STEP 7/20
Add tofu
STEP 8/20
Bake until golden.
STEP 9/20
Cut the baked tofu into sticks.
STEP 10/20
Place zucchini in an oil-free pan
STEP 11/20
Bake on low heat until golden brown.
STEP 12/20
2T of soy sauce, 1T of sesame oil, 1T of oligosaccharide, 1T of sesame seeds
STEP 13/20
Chop the red pepper into small pieces of the red pepper pieces
STEP 14/20
Put it in
STEP 15/20
Mix it to make the sauce
STEP 16/20
Place baked tofu on top of roasted pumpkin
STEP 17/20
Roll it up
STEP 18/20
Put it on a plate.
STEP 19/20
Put the sauce on top.
STEP 20/20
Tofu zucchini is done!!
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