Deep-Fried Tofu That Tastes Like Meat (Western and Japanese Variations)
Deep-Fried Tofu That Tastes Like Meat (Western and Japanese Variations)

Hey everyone, it’s Brad, welcome to my recipe site. Today, we’re going to make a distinctive dish, deep-fried tofu that tastes like meat (western and japanese variations). One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Great recipe for Deep-Fried Tofu That Tastes Like Meat (Western and Japanese Variations). When I was a child, I recall a recipe called "tofu snack" (maybe?) in a cookbook. It was made by deep frying a mixture of tofu, tuna, parsley, and consomme, then serving it with ketchup and mustard (at that. Deep-Fried Tofu That Tastes Like Meat (Western and Japanese Variations)..

Deep-Fried Tofu That Tastes Like Meat (Western and Japanese Variations) is one of the most favored of current trending foods on earth. It is easy, it’s fast, it tastes delicious. It is appreciated by millions daily. Deep-Fried Tofu That Tastes Like Meat (Western and Japanese Variations) is something which I’ve loved my entire life. They are fine and they look wonderful.

To get started with this particular recipe, we must 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 that.

The ingredients needed to make Deep-Fried Tofu That Tastes Like Meat (Western and Japanese Variations):
  1. Get 1 block Firm tofu
  2. Get 1 egg Beaten egg
  3. Get 5 tbsp Cake flour
  4. Make ready 5 tbsp Katakuriko
  5. Prepare 1 can Canned tuna
  6. Prepare 1 tbsp Grated cheese
  7. Take Western-style version
  8. Take 2 tbsp Minced parsely
  9. Make ready 1/2 tsp Krazy Salt
  10. Take 1 Coarsely ground pepper
  11. Prepare Japanese-style version
  12. Get 2 tbsp Minced green onions
  13. Take 1/2 tsp Salt and pepper

Stir fried and served with eggs, it can also be eaten as smoked tofu goulash, a dish that also incorporates sweet potatoes, smoked paprika, and lots of peppers. As well as the obvious smoky flavor, the tofu can be seasoned to taste using lemon juice, pepper, and salt. The difference between stir frying and deep frying is how much oil meets the food. Stir-fried tofu meets less oil, so its consistency and taste are different from tofu that is deep fried.

Steps to make Deep-Fried Tofu That Tastes Like Meat (Western and Japanese Variations):
  1. Drain excess water from firm tofu. Discard drained water, put tofu on a heat-resistant dish, then microwave for about 3 minutes at 500W.
  2. After it cooks, put a colander in a bowl and transfer the tofu to the colander.
  3. Let the tofu sit for 1 hour. If water builds up while sitting, drain it off.
  4. After 1 hour, a block of firm tofu that weighed 360 g should now weigh about 310 g.
  5. Roughly crumble the tofu into a bowl using your hands, and add the remaining ingredients. Lightly drain the canned tuna before adding.
  6. 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.
  7. Once it is well blended, drop about a tablespoon into medium-hot oil and deep fry until golden.
  8. 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)!
  9. I substituted tempura flour for cake flour, and it turned out okay! If you don't drain the tofu, the texture will be different.
  10. Ready to serve and ENJOY!

The difference between stir frying and deep frying is how much oil meets the food. Stir-fried tofu meets less oil, so its consistency and taste are different from tofu that is deep fried. Deep fried tofu tends to have crispier, harder outer shell. Stir-frying is great for when you combine tofu with other ingredients such as meat, spices, and. Tofu-based specialties can come in surprising forms for those new to Japanese cuisine: it's often served cold, for example, as in hiyayakko, a dish where silken tofu is enjoyed in its simplest form, a cube seasoned only with a little soy sauce, wasabi or green onion.

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