Yaki-Dofu / broiled Tofu
焼き豆腐(yaki-dofu) is lightly broiled tofu. 焼き (yaki) means broiling. 豆腐 is usually read “tofu” but in this case, it’s read as “dofu“.
A LITTLE BIT ABOUT JAPANESE LANGUAGE
“焼き (yaki) 豆腐 (dofu)” is a compound word consisting of two words “やき(yaki) and とうふ (tofu)”. The first consonant of the second word of the compound is often added a voiced mark (two dots in the upper right corner of the letter) like と (to) → ど (do) to be easier to pronounce and join the two words.
It’s available at almost all of the supermarkets here in Japan.
Yaki Dofu is firm and doesn’t easily crumble in the pan. So it’s usually used for simmered dishes and hot pot dishes, especially Sukiyaki.
If it’s not available in your area, I have an idea.
Let’s make Yaki Dofu!
- Wrap the tofu with a kitchen towel.
- Put something flat such as a plate or cutting board on the tofu. Put a thick book or something on that. Let it sit for over 30 minutes.
- As you can see in this photo, excess liquid is pressed out of the tofu.
- Broil the surface of the tofu with a burner or toaster oven.
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