Vegan Japanese Cuisine: Natto & Aburage Tofu

Tofu and natto are both made from soy beans and can be easily combined into vegan recipes!

Natto & Aburage Tofu!
If you have any problems with quantities, look at pics or experiment!

INGREDIENTS: For 2 people

-Abrage/deep-fried tofu: 1 standard pack/2 blocks
-Natto: 1/2 standard pack
-Natto tare/sauce/dresing (sold with pack): as appropriate
-Miso: 2 tablespoons
-Leek: 1/2 chopped
-Soy sauce: as appropriate

RECIPE:

-Sponge water the oil and humidity off the aburage with some kitchen apaper. Cut through as to be able to open and stuff the tofu. The best method is to cut at an angle as shown in above picture, leaving half closed. Actually, you had better experiment, although you must keep in mind that the tofu should not be completely cut!

-Add some chopped leeks and the tare/sauce to the natto and stir until sticky. Add remaing chopped leeks and stir well.

-Paste the inside of the tofu with miso. Use a spoon. Stuff each tofu block with half of the natto. Secure with a toothpick.

-Fry until tofu attains a nice toast colour. No need to use oil!
You can also grill inthe toaster!

-Cut to size of your preference or serve it whole. Provide soy sauce for more seasoning if needed.

-Aburage as sold packed in Japan, although you will find them freshly made at any good large supermarket here!

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