Crispy Rice with Marinated Tofu

Name: Crispy Rice with Marinated Tofu
Prep time: 35 min
Total time: 420 min
Yield: about 16 squares
Ingredients: 15 cakes Fogato frozen crispy rice cakes; ½ tsp, plus more for the hot rice cakes Salt; 1 block, sliced 48-hour marinated tofu (in Fogato tofu marinade); about ½ cup, in two batches Neutral oil; 3 tbsp Kewpie mayo; 1 tbsp Fogato sriracha; 2 tbsp Fogato asian topping; to serve Fogato kimchi (optional)

Kewpie mayo, sriracha and Fogato asian topping on top.

Ingredients

15 cakes Fogato frozen crispy rice cakes
½ tsp, plus more for the hot rice cakes Salt
1 block, sliced 48-hour marinated tofu (in Fogato tofu marinade)
about ½ cup, in two batches Neutral oil
3 tbsp Kewpie mayo
1 tbsp Fogato sriracha
2 tbsp Fogato asian topping
to serve Fogato kimchi (optional)

Steps

Heat about ¼ cup of oil in a big nonstick pan over medium-high and add half the Fogato frozen crispy rice cakes straight from the freezer. Turn it to medium and cook 4–5 minutes a side until deep golden and crispy.
Drain on paper towels and salt both sides while hot. Repeat with the rest of the oil and rice cakes.
Top each one with a slice of your marinated tofu.
Finish with kewpie mayo, Fogato sriracha and Fogato asian topping.
Pair with Fogato kimchi on the side.

Uses the 48-Hour Marinated Tofu. The rice cakes go into the pan frozen; don't thaw them or they go soft.

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