There was a bag of aburage left after Wendell made nishime for New Years. I found a Hawaiian Electric recipe for Aburage Pupu, and it looked simple enough, so I made it. I shoulda known that 5 cloves of garlic was too much garlic, but I still followed the recipe exactly. In retrospect, I think maybe even three cloves woulda been enough.
![IMG_0689](https://farm2.staticflickr.com/1533/24369176525_870f2d0e84_z.jpg)
I've been adding it to my tofu salads. It goes well.
![IMG_0683](https://farm2.staticflickr.com/1456/24342970936_cdb0e99ccc_z.jpg)
5 cloves garlic, minced
3 tablespoons vegetable oil
2 tablespoons sesame oil
3 tablespoons shoyu
1 1/2 tablespoons vinegar
2 tablespoons sugar
6 aburage (deep fried tofu), thinly sliced
Mix all ingredients except aburage. Add aburage; mix well and chill overnight. Makes 6 appetizer servings.
5 comments:
yummy!
Looks delicious your salad.
Kat, I hope you get to try make um.
Thanks, Mmiissee.
Mmmmm... That looks really yummy!
It's really tasty (garlicky), Kay.
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