Yuzu Tomato Sauce Bean Curd Skin

Ingredients Raw Bean Curd Skin 200g (approx. 5 rolls) Tomato 1-2 Ketchup 20g Water 200cc Yuzu Seasoning Powder 1/2 tsp 1. Dice the tomato and set aside. 2. Lightly oil a non-stick pan and heat it. Add the raw bean curd skin and pan-fry over low heat until golden brown on both sides, then set aside. 3. Pour diced tomatoes, ketchup, water, and yuzu seasoning powder into the pan. Stir-fry over low heat to create a tomato sauce. 4. Add the fried bean curd skin from step 2. Pan-fry over low heat for 2-3 minutes, then flip and continue to fry for another 2-3 minutes. 5. Once the bean curd skin has slightly reduced, plate it, top with diced tomatoes and tomato sauce, and serve. Tips 1. Pan-frying the raw bean curd skin until golden before simmering it in tomato sauce will enhance the dish's aroma. 2. If you don't have tomatoes, you can increase the ketchup to 40g to make a tomato-less version. 3. When adding the seasoning powder, pour the yuzu seasoning powder into a measuring spoon first before sprinkling it into the pan. This prevents hot steam from the pan from entering the seasoning powder container and causing clumping.