Fried soybean tofu
Japanese food
Vegetable side dishes
A dish made from tofu flour and fried. Steamed soybeans can be further enhanced by adding a little bit of the beans later, rather than grinding them all over the whole amount.
Cooking time: 20 minutes
Excluding soybean flooding time and steaming time
0 posts in arranging recipes
How to make it
1
The soybeans are soaked overnight and steamed in a steamer (see separate recipe). The tofu is powdered.
2
Put 150g of the total amount of steamed soybeans in a mortar and mash them with a pestle. The only way to leave some grains is to remain.
3
Add egg whites to [2] and mix and mix, and once they've come together, add oyster sauce and mix further.
4
Sprinkle the remaining 50g of steamed soybeans with a thin layer of flour, add it to [3] and mix quickly.
5
[4] are combined into sticks and battered in the order of flour, egg mixture, and tofu powder.
6
Fry in frying oil heated to 160°C for about 1.5 to 2 minutes. Once fox-colored, remove it on a net and drain the oil.
7
Serve in a bowl and serve with steamed soybeans and shiso leaves.
Ingredients for 3 people
-
- Steamed soybeans
- 200g
-
- Egg white
- 1 piece
-
- Oyster sauce
- 1/2 tbsp
-
- Used as flour flour
- A little
-
- egg yolk
- Appropriate amount
-
- Used as tofu
- Appropriate amount
-
- Fried oil
- Appropriate amount
-
- steamed soy topping
- A little
-
- For toppings with shiso leaves
- A little
