Deep-fried tofu
If you drain the tofu thoroughly, it will not crumble when deep-fried. If you coat it lightly with potato starch, it will turn out crispy
How to make it
1
Wrap the tofu in kitchen paper and place on a plate to drain for about 10 minutes
2
Cut into bite-sized pieces and lightly coat with potato starch
3
Deep fry the tofu in oil heated to 170°C until the surface is lightly browned
4
Side vegetables such as okra are also deep-fried
5
Dilute the noodle soup in a separate pot and heat it (or make the soup by boiling the dashi, soy sauce, and mirin)
6
Place the fried tofu in a bowl and pour the sauce over it
7
Garnish with grated daikon radish and chopped green onions to complete
material
-
- Cotton tofu
- 1
-
- potato starch
- Appropriate amount
-
- Okra or your favorite vegetables
- Appropriate amount
-
- Noodle soup
- Appropriate amount
-
- Grated radish
- Appropriate amount
-
- Finely chopped green onions
- Appropriate amount
-
- Fried oil
- Appropriate amount
[PR]
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