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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Japanese >> Japanese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Drain the tofu, and wrap in several layers of paper towels. Place on a plate and put a board or another plate on top. | 2. Leave for a few minutes to drain some water out of the tofu. Unwrap and cut into bite sized pieces that are about the width of your bacon. | 3. Wrap each piece in bacon, going around at least once so the ends overlap. You may need to cut the bacon. | 4. Heat up a non-stick frying pan over medium-high heat. Put the bacon wrapped tofu pieces with the overlapping edges side down. | 5. Cook until crisp, then turn. Keep cooking and turning until done on all sides. | 6. A sweet-salty variation is to add a little bit of soy sauce to the pan, and a sprinkle (maybe about 2 tsp.) of brown sugar; stir rapidly to melt the sugar, then turn the bacon-tofu in the sauce until the moisture has largely evaporated. | 7. Eat hot or at room temperature, preferably with plain rice as part of a Japanese meal. Also a nice appetizer or sake drinking accompaniment. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tofu	1	package	firm	-	-	-	-
bacon				-	-	-	-
brown sugar				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.