Tsuwabuki no Abura-itame (Stir-Fried Leopard Plant Stems)

Name: Tsuwabuki no Abura-itame (Stir-Fried Leopard Plant Stems)
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: 5 servings
Cuisine: Japanese
Ingredients: tsuwabuki stems 500 g; fried tofu or atsuage 1 piece; toasted sesame seeds 1 tbsp; sugar 2 tbsp; soy sauce 2 tbsp; cooking oil 3 tbsp; salt 1 tsp

Quick answer

Total time: 55 min
Level: Medium
Servings: 5 servings
Ingredients: 7

About this dish

Leopard plant stalks only become something you can stir-fry after the outer skin is pulled off in long strips, the pieces soak in cold water for 20 to 30 minutes to lose their astringency, and then they are boiled.

The frying is short by comparison, finished sweet and salty with fried tofu, soy sauce and sugar.

Ingredients

servings

IngredientAmount

tsuwabuki stems

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fried tofu or atsuage1 piece

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Instructions

5 steps

1

Peel the tough outer skin and coarse fibers from the tsuwabuki stems and cut into 5 cm lengths.

Soak in cold water for 20 to 30 minutes, changing the water once to reduce harshness.
2

Bring plenty of water to a boil in a large pot and add half the salt.

Boil the tsuwabuki for 5 to 8 minutes, until thick stems bend without snapping, then drain thoroughly.
3

Cut the fried tofu or atsuage into strips about 4 cm long and 5 mm wide.

If using atsuage, keep the thickness near 5 mm as well.
4

Heat the cooking oil in a wide pan over medium heat and fry the boiled tsuwabuki for about 5 minutes.

Once evenly coated, add the tofu, sugar, soy sauce, and remaining salt and cook 4 to 5 minutes more, until almost no liquid remains.
5

When the seasoning has soaked into the stems and the pan is nearly dry, turn off the heat.

Rub the toasted sesame lightly between your fingers to release its aroma, scatter it over the dish, and mix.