||Wrap the tofu in kitchen paper towels, place on a heatproof place and microwave at 600 W for 4 minutes, and let cool completely..
||Cut the tofu into easy to eat pieces and coat each piece in katakuriko. As you coat the pieces, put in a frying pan with a generous amount of oil on the bottom one by one..
||Pan fry the tofu over high-medium heat until golden brown on both sides. After all the tofu pieces are fried, push to to one side of the pan and add the ★ ingredients as well as the mayonnaise, to the empty space in the pan..
||Mix well so that the sauce ingredients blend together. Add the chopped leek, and simmer over medium heat until the tofu have browned and are shiny. You're all done..
||Variation: Delicious used as a topping for a rice bowl, topped with a soft-cooked egg. The rice bowl in the photo was made by Cookpad user "Hapi-Mari"..
||Warning: If you use low-fat mayonnaise, it won't blend easily with the sauce!.