Nutritional Info

Nutrition Facts

Serving Size 1 (193g)

Calories 274
Calories from Fat 74 (27%)
Amount Per Serving %DIV
Total Fat 8.2g 13%
Saturated Fat 1.6g 8%
Monounsaturated Fat 3.8g
Polyunsaturated Fat 2.8g
Trans Fat 0.0g
Cholesterol 1.5mg 1%
Sodium 85.7mg 4%
Potassium 488.4mg 10%
Total Carbohydrate 29.2g 10%
Dietary Fiber 0g 0%
Sugars 0.1g
Protein 19g 38%

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Recipe Description
Fried thin tofu can be used in more than traditional preparations.  When I want to prepare an easy appetizer, abura-age, which is always in my freezer, often plays an important role.  I cut each piece in half, make pockets, and stuff them with tomato sauce, assorted cheeses and basil.  This is a quick tofu pizza.  Good with beer, and everyone loves it.
Prep time
15 min
Cook time
5 min
Ready In
20 min

Ingredients

Serves Tool

Serves To:USMetric
1/3 Cup(c)  grated daikon (optional)
8   basil leaves, chopped
3 Ounce(oz)  gorgonzola cheese, cubed
3 Ounce(oz)  parmesan cheese, cubed
1/3 Cup(c)  spaghetti style tomato sauce
4   abura-age (fried thin tofu) sheets

Preparation

In a large kettle, bring plenty of water to a boil.  Place the abura-age sheets in a flat bottomed, wide colander, and pour the boiling water over them.  Turn the abura-age over, and pour on more boiling water.  This process removes excess oil from the abura-age.  Cool the abura-age under cold running tap water.  Drain them, and gently squeeze them to remove excess water.  Cut each abura-age in half, and carefully slice open to make a pocket.  With a spoon, spread about 2 teaspoons of tomato sauce on the inside bottom surface of each pocket.  Stuff the pocket with a portion of the two cheeses and the basil.  Heat the oven to 400 degrees F, or use a broiler.  Cook the abura-age until the cheese is melted and the top of each "pizza" is golden.  Do not overcook abura-age.  It dries out easily.  Serve the "pizzas" hot, as they are, or cut them in half diagonally to form triangular pieces.  For a Japanese-style appetizer, accompany the stuffed abura-age with grated daikon and shoyu.

Additional notes

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