Agedashi style of oil zero tofu
[Agedashi tofu style] Cooking time about 15 minutes
[Materials]
Firm tofu...150 g
• Koya tofu (dried).. 1 piece
Oil...1 teaspoon (for baking)
(soup stock)
It's white... tablespoon 2
Water... tablespoon 2
Mirin...1 teaspoon
< Finish >
Grated ginger...Little by little
・ Small green onion...Appropriate amount
[How to make]
① Draining tofu
Wrap in kitchen paper and heat at 600W for 2 minutes.
Throw away the water that comes out.
By doing this with a little effort, you can eliminate the wateriness.
② Grill the color
Spread 1 teaspoon of oil in a frying pan and brown the whole surface over medium to low heat. (The trick is not to touch too much)
Crush Koya-dofu roughly Put it in a bag and tap it lightly with a cotton swab or the back of a cup.
※ Do not crush too much (3 ~ 5mm grain is a guide)
④ Dry roast Koya tofu in the microwave
Spread on a bakeware, 600W 1 minute without wrap → Mix and add 20 seconds each.
When it cools down, it becomes crispy.
⑤ Warm the broth
Put kudashi in a heat-resistant container and heat at 600W for about 40 seconds.
⑥ Serving
Place the tofu in a bowl and pour the dashi "from the edge."
Top with koya tofu and garnish with ginger and green onions.
Fried without frying ︎ 👍🏻 -
Gently brown the firm tofu in 1 teaspoon of oil.
Instead of frying it, I just wrapped it in a savory flavor.
Instead of tenkasu, coarsely crushed koya tofu is used.
The outside is soft and fragrant, and the inside is juicy.
The oil is modest.
Still, satisfaction of fried properly.
Put warm dashi stock on a plate that makes you feel at ease.
Save it and try to make it slowly.
Less than 1 teaspoon of oil is used for coloring.
Agedashi tofu
# easy # recipe
# frying _ pan