Hello everybody, it’s Brad, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, deep-fried tofu that tastes like meat (western and japanese variations). One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Porous Tofu (Deep Fried until the insides are porous) - a different style of creating porous tofu - this type has a nice tldr - tofu has minimal taste, the only possible taste that it may give would be umami (if Yes it is not the most richly flavoured food, but the stuff seen in western countries are pretty bad. I love deep fried tofu in stir frys and noodle soup, however most supermarkets don't stock it. Today I show you how to make it at home with a very simple recipe. How to make Tofu look and taste like Chicken.
Deep-Fried Tofu That Tastes Like Meat (Western and Japanese Variations) is one of the most favored of current trending meals on earth. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. Deep-Fried Tofu That Tastes Like Meat (Western and Japanese Variations) is something which I have loved my whole life. They are nice and they look wonderful.
To begin with this particular recipe, we must first prepare a few components. 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 it.
The ingredients needed to make Deep-Fried Tofu That Tastes Like Meat (Western and Japanese Variations):
- Prepare 1 block Firm tofu
- Take 1 egg Beaten egg
- Get 5 tbsp Cake flour
- Prepare 5 tbsp Katakuriko
- Make ready 1 can Canned tuna
- Get 1 tbsp Grated cheese
- Prepare Western-style version
- Prepare 2 tbsp Minced parsely
- Prepare 1/2 tsp Krazy Salt
- Take 1 Coarsely ground pepper
- Take Japanese-style version
- Prepare 2 tbsp Minced green onions
- Take 1/2 tsp Salt and pepper
Tofu, also called bean curd, is a food made by coagulating soy milk and then pressing the resulting curds into soft white blocks. It is a component in many East Asian and Southeast Asian cuisines. All other photographs: Kelly Bone unless otherwise noted]. Because tofu has a high water content, it's wise to remove excess liquid to avoid diluting flavors or causing explosive frying incidents.
Steps to make Deep-Fried Tofu That Tastes Like Meat (Western and Japanese Variations):
- 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.
All other photographs: Kelly Bone unless otherwise noted]. Because tofu has a high water content, it's wise to remove excess liquid to avoid diluting flavors or causing explosive frying incidents. Tofu pockets are a variation of fried tofu that can be sliced and filled like… a pocket. Traditionally, in Japan and Korea, they are filled with rice and can be sprinkled with furikake. They make for a protein-rich alternative to flour-based wraps and bread and can be stuffed to your heart's content with your.
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