Start by shredding the cucumber carefully to add a fresh element to the dish.
For the mini paprika, ensure it has a fine color. You can either leave it whole or finely chop it based on your preference.
Cut the tofu into pieces that are 1cm smaller than the tofu pocket to ensure it fits snugly inside.
You have the option to either spread the tofu wide or cut it in half.
Place the tofu inside the tofu pocket, showcasing its elongated figure.
Bake the stuffed tofu until it is cooked thoroughly and has a nice flavor.
Prepare the teriyaki sauce by combining 1 tablespoon of soy sauce, 2 teaspoons of water, 1 teaspoon of sugar, and 2 teaspoons of cooking wine. Mix well.
Pour the teriyaki sauce over the stuffed tofu, allowing it to sizzle and soak up the flavors.
Allow the dish to cool down for a bit before proceeding.
Gently fold perilla leaves (also known as sesame leaves) into the tofu pocket, adding a delightful aroma.
Gather all the fresh vegetables, including the shredded cucumber, and arrange them on top of the tofu.
Serve the dish as it is or wrap it in a sheet of dried seaweed, resembling a tuxedo for the tofu.
Admire the beautiful presentation, and you're ready to enjoy the meal.
If you're planning a picnic, this dish is perfect to pack and take along.
Take a moment to appreciate the hidden beauty within the tofu and tofu pocket as you cut through the section.
The combination of sweet and salty tofu, along with the crispness of raw vegetables, will make your taste buds explode.
This recipe is great for dieting, as it replaces rice with tofu.
Finally, savor the delicious flavors of the dish and enjoy the meal.