Steps

1. Firm Tofu (1 block, 300g): Place the tofu on a plate and weigh it down with another plate or a heavy object for about 30 minutes to drain excess water.
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2. Green Onions (2 stalks): Finely chop the green onions.
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3. Carefully slice the drained tofu into 4 equal thick pieces, being careful not to break them.
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4. Shiso Leaves (4): Trim the stems off the shiso leaves and place one leaf on top of each tofu slice.
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5. Sliced Cheese (2 slices): Fold each slice of cheese in half and place it on top of the shiso leaf.
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6. Place another shiso leaf on top of the cheese, then sandwich with another piece of tofu.
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7. Once the tofu is sandwiched with shiso leaves and cheese, coat the entire surface with Potato Starch (as needed). [Key Tip!] Coating generously with potato starch helps the tofu pieces stick together and absorb the mentsuyu sauce, leading to a more flavorful dish.
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8. Heat Vegetable Oil (as needed) in a frying pan over medium heat.
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9. Place the potato starch-coated tofu in the hot pan and cook until the bottom is golden brown.
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10. Flip the tofu and cook the other side until golden brown. For the sides, pour oil around the pan and cook while basting. [Key Tip!] This method uses minimal oil and allows you to achieve delicious results by frying without direct contact with oil on the sides. Cooking slowly until the surfaces are browned will also melt the cheese inside.
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11. Once the tofu has a nice golden-brown color all over, remove it from the pan and place it on a plate.
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12. Drizzle Mentsuyu (double concentrated, 4 tbsp) over the tofu on the serving plate.
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13. Sprinkle the chopped green onions evenly over the top.
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14. Let the mentsuyu soak into both sides of the tofu, then enjoy!
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