Drain the tofu. Soak the hijiki seaweed in water to hydrate.
Julienne the carrot. Cut the stems of spinach into 3 cm-lengths.
Mix the drained tofu, vegetables and hijiki well.
Heat the oil in the frying pan. Place the patties of tofu and vegetable mixture into the frying pan. Fry both sides until golden brown and crispy. Even with just a little oil, you will have very crispy tofu.
Combine all the ● ingredients in a frying pan to cook. Stir in the dissolved katakuriko to thicken.
Pour the thickened sauce over the tofu and serve!
Story Behind this Recipe
I was thinking about how I could use up one packet of tofu with all the leftover vegetables in the fridge. I finally came up with this recipe!
You can use any leftover vegetables in the fridge! When you fry them, don't move the patties before they've browned. They're very fragile, so leave them to brown until firm enough to be turned over easily.