For this recipe, you don't need to get rid of the extra oil on the tofu first. All you have to do is chop and stir-fry, so this is a side dish you can make in a flash.Serve this hot in the winter and chilled in the summer.
I made this because I like mizuna. I wanted to make a side dish that didn't use ponzu.
Because aburaage burns easily, work quickly once it browns! Add the mizuna and season right away.
Enjoy Japanese food around the world.