To make the youlinji sauce: ①...Add the soy sauce, sugar, vinegar, and water into a heatproof dish, and microwave for about 1.5 minutes at 600 W.
②Add the minced white part of the Japanese leek and white sesame seeds to Step ①, then mix.
Wrap the firm tofu with 2 layers of paper towels, and leave them for a while. After draining the excess water, cut into bite-sized pieces.
Wrap the firm tofu with paper towels, and place in a sieve which sits on top of a container. Cover with a lid, and leave it for about half a day in the fridge. You can remove a lot of excess water by doing so.
Heat a frying pan, and add vegetable oil. Coat the Step 3 firm tofu with katakuriko. Place in the pan, cover with a lid, and fry.
Fry for a while, remove the lid, and flip. Fry without the lid until the surfaces become crispy.
Serve on a plate, and pour the Step 2 sauce as much as you like.
Story Behind this Recipe
I had leftover sauce from when I cooked youlinji with chicken breasts. I tried pouring it over fried firm tofu, and it was delicious, so I uploaded this recipe...
When you are frying firm tofu, make sure the tofu pieces are apart from each other so they won't stick together. This recipe makes plenty of sauce.
(If you have leftover sauce, put it in the fridge, and pour it over another dish the next day. It will be delicious, too ）