Preparations Strain the tofu. I keep the tofu frozen, then thaw it and squeeze out all the moisture.
Cut the strained tofu in half horizontally, then into about 6 pieces vertically. Coat with katakuriko.
Wrap Step 2 in nori. If the edges don't stick closed, put just a little bit of water on the edges of the nori.
Heat vegetable oil in a frying pan and pan-fry Step 3. Once it has lightly browned, it's done!! I recommend enjoying these with salt, ginger soy sauce, or ponzu.
Story Behind this Recipe
I once had some Japanese yam wrapped up in nori seaweed at some izakaya, so I thought that it would also work well with tofu.
It is so convenient to buy firm tofu and keep it stocked in the freezer. After it thaws, squeezing it tightly to remove the moisture will give it a different texture compared to when simply strained. It's quite tasty.
If you use a bit more oil to fry, they'll become crispy.