What's thousand layer tofu?
It's actually a thawed frozen tofu that looks like it has many many layers inside. The outer parts of the tofu seem to have better layers and the inside ones has tighter layers.
I didn't come up with this idea, but got to know about it through Wikipedia and googled for more information on it.
You can use it for steamboat, pan fries or what ever sauces. I tried it with Miso sauce.
How to make this?
I used a block of Japanese Style Tofu (not egg tofu) and froze it. It looks yellowish when frozen.
Then, I thawed it over night in the fridge and it went all pock marked
Then slice it
Then I placed one piece on my palm, and gently press with the other palm to remove excess water
Then pan fry it, and arrange it nicely on a serving dish. Dilute some miso paste in boiling water, making it a lot more concentrated than your regular miso soup and drizzle it over the fried tofu. Top with sliced spring onions.
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