Deep-Fried Tofu That Tastes Like Meat (Western and Japanese Variations). Deep-frying gives the tofu in this recipe a golden color and crisp texture that goes great with peanut or soy sauce dips or to use as a tasty protein. If you don't like the usual texture of tofu, you may find you enjoy crispy deep-fried tofu. For meat-eaters, the texture will be more meat-like.
Unlike the healthy "food-like substance" known as "tofu" in Western countries, Japanese tofu is a dish so flavorful that it deserves to sit on a culinary pedestal of Asian cuisine. Whether splashed with soy sauce, deep fried or sweetened, start your journey with the many unique textures and tastes of these. But deep-frying tofu is a little much for an average weeknight. You can have Deep-Fried Tofu That Tastes Like Meat (Western and Japanese Variations) using 13 ingredients and 9 steps. Here is how you cook that.
Ingredients of Deep-Fried Tofu That Tastes Like Meat (Western and Japanese Variations)
- It’s 1 block of Firm tofu.
- You need 1 of egg Beaten egg.
- Prepare 5 tbsp of Cake flour.
- It’s 5 tbsp of Katakuriko.
- You need 1 can of Canned tuna.
- Prepare 1 tbsp of Grated cheese.
- Prepare of Western-style version.
- Prepare 2 tbsp of Minced parsely.
- Prepare 1/2 tsp of Krazy Salt.
- You need 1 of Coarsely ground pepper.
- Prepare of Japanese-style version.
- Prepare 2 tbsp of Minced green onions.
- Prepare 1/2 tsp of Salt and pepper.
Here's how to achieve crispy tofu perfection at home with a lot less fuss. This will press out excess moisture from the tofu and make adding flavor easier (pressed tofu absorbs liquids like soy sauce more readily. Atsuage is deep fried Tofu that you can use without any breaking or using batter. Atsuage is an important ingredient in Japanese cooking, especially… Hamburger Steak is a very popular western style dish in Japan, and it is often made at home or served at many restaurants.
Deep-Fried Tofu That Tastes Like Meat (Western and Japanese Variations) instructions
- Drain excess water from firm tofu. Discard drained water, put tofu on a heat-resistant dish, then microwave for about 3 minutes at 500W.
- After it cooks, put a colander in a bowl and transfer the tofu to the colander.
- Let the tofu sit for 1 hour. If water builds up while sitting, drain it off.
- After 1 hour, a block of firm tofu that weighed 360 g should now weigh about 310 g.
- Roughly crumble the tofu into a bowl using your hands, and add the remaining ingredients. Lightly drain the canned tuna before adding.
- For the western style version, add parsley, Krazy Salt, and coarsely ground pepper. For the Japanese style version, add Ajishio-kosho seasoning salt with pepper and minced green onions, then stir.
- Once it is well blended, drop about a tablespoon into medium-hot oil and deep fry until golden.
- When they're nice and crispy, they're ready to serve! This is the Japanese-style version. Serve it with ponzu (Chinese citrus-based sauce)!.
- I substituted tempura flour for cake flour, and it turned out okay! If you don't drain the tofu, the texture will be different.
Tofu is made of condensed soy milk that is pressed into blocks. Raw fresh tofu has no taste. One of my kids likes to pop a cube or two in his mouth while I'm preparing tofu for frying. Tofu does not pose a risk of eating undercooked like meat does. Deep-fried tofu in a delicious savory broth, Agedashi Tofu is easy to make and incredibly delicious.