Hey everyone, it is Brad, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, macrobiotic deep-fried tofu and daikon radish leaves sandwich. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Macrobiotic Deep-fried Tofu and Daikon Radish Leaves Sandwich is one of the most popular of current trending meals on earth. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look wonderful. Macrobiotic Deep-fried Tofu and Daikon Radish Leaves Sandwich is something that I’ve loved my entire life.
Furofuki Daikon is a simple yet delicious way to enjoy the Japanese Daikon Radish. Rinse the chile peppers and cut into rings. Rinse the lemongrass, remove the outer leaves and thinly slice. Peel the daikon and cut into thin matchsticks.
To get started with this recipe, we have to first prepare a few ingredients. You can have macrobiotic deep-fried tofu and daikon radish leaves sandwich using 8 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Macrobiotic Deep-fried Tofu and Daikon Radish Leaves Sandwich:
- Take 4 slice Bread of your choice
- Get 1/2 Aburaage
- Prepare 4 to 5 Daikon radish leaves
- Prepare 1/4 of snack pack nori seaweed Nori seaweed
- Get 1 tsp Sesame paste
- Get 1 dash Water
- Make ready 1 dash Soy sauce (optional)
- Prepare 1 dash Ume vinegar or salt (optional)
Sichuan Flavor Spicy Snack Tofu Spicy Bean. Golden crispy deep fried tofu in delicious tsuyu and topped with grated radish, green onion, and bonito flakes. Agedashi Tofu (揚げ出し豆腐) is soft tofu coated with potato starch and deep fried so that the outer shell is crispy. It is typically served with grated daikon, katsuobushi (bonito flakes), scallion.
Instructions to make Macrobiotic Deep-fried Tofu and Daikon Radish Leaves Sandwich:
- Pour hot water over the aburaage to drain the excess oil, and cut in half. I blanch it first to drain the excess oil. Fry in a frying pan until browned.
- Boil or steam the daikon radish leaves, finely chop, and squeeze out the excess water. Sprinkle with plum vinegar or salt and leave to sit for a while. Cut the nori seaweed in half.
- Add a little water to the sesame paste, stir to loosen it and add a little soy sauce for flavor. Toast the bread if you prefer.
- Spread the sesame paste on the bread. Sandwich the aburaage, nori seaweed and daikon radish with the bread, and it's done.
- This is the aburaage I normally use. It's quite big and rather thick.
Agedashi Tofu (揚げ出し豆腐) is soft tofu coated with potato starch and deep fried so that the outer shell is crispy. It is typically served with grated daikon, katsuobushi (bonito flakes), scallion. Atsuage (Deep Fried Tofu) is a very popular ingredient among Japanese people as a cheap source of protein. The outside is puffy and crunchy but inside is a smooth, silky tofu. Atsuage is excellent to eat on its own or cook with other vegetables.
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