Japanese Home Cooking Class in Tokyo. YUCa's Food & Lifestyle Media from Japan

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Deep-fried Tofu

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Ingredients (4 servings):

½ block Silken Tofu (150g/5.3 oz)
Potato starch, as needed

Sauce:
150ml Soup stock
2 Tbsp Soy sauce
1½ Tbsp Mirin

Topping:
2 Tbsp Grated daikon radish
1 tsp Grated ginger
Sliced 2 leaves Shiso *Japanese basil

Directions:

1. Cut tofu into half and wrap the tofu with a paper towel.
Place between two trays and let the water drain out for 20 minutes.

2. Combine the soup stock, soy sauce and mirin in a pot and bring to a boil.
Turn off the heat and keep it aside.

3. Pour the oil into a pan and heat the oil to 170 – 180℃.

4. Lightly coat with potato starch.

5. Deep fry tofu until it gets light brown color. Drain on a paper towel.

6. Place the tofu in a serving dish. Then, place the toppings and pour the sauce from the side of the dish.

Memo : 
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