Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, non-fried agedashi tofu for dieters. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
Non-Fried Agedashi Tofu for Dieters is one of the most well liked of current trending foods on earth. It’s appreciated by millions daily. It’s simple, it is quick, it tastes delicious. Non-Fried Agedashi Tofu for Dieters is something that I have loved my entire life. They are nice and they look wonderful.
Agedashi Tofu (揚げ出し豆腐) is soft tofu coated with potato starch and deep fried so that the outer shell is crispy. It is typically served with grated daikon, katsuobushi (bonito flakes), scallion, and grated ginger on top. Then Tsuyu (sauce) made of dashi, mirin, and soy sauce is poured over the toppings. This video is How to cook Non-fry Agedashi Tofu If you check more info ( ingredients ,and something,,, ), Please visit Japan Home Cooking (recipes website)!
To get started with this recipe, we have to prepare a few ingredients. You can have non-fried agedashi tofu for dieters using 8 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Non-Fried Agedashi Tofu for Dieters:
- Make ready 1 block Firm tofu
- Take 5 tbsp Katakuriko
- Get 200 ml ○ Water
- Get 1/2 tsp ○ Japanese dashi stock powder
- Take 1 tbsp ○ Sugar
- Get 1 tbsp ○ Soy sauce
- Make ready 4 cm Daikon radish
- Prepare 1 tbsp Vegetable oil
It is deep fried tofu with a crispy crust formed by a potato starch coating. It is typically served with toppings such as grated daikon, katsuobushi (bonito flakes), scallion, nori, or. Agedashi dōfu (揚げ出し豆腐, "Lightly deep-fried tofu") is a Japanese way to serve hot tofu. Silken (kinugoshi) firm tofu, cut into cubes, is lightly dusted with potato starch or cornstarch and then deep fried until golden brown.
Steps to make Non-Fried Agedashi Tofu for Dieters:
- Wrap the tofu in a cloth and put a weight on top to press out the excess moisture. Grate the daikon radish and lightly drain.
- Cut the drained tofu into 4 equal pieces and coat lightly with katakuriko.
- Fill a pan with the ○ water and bring it to a boil. Once it comes to a boil, add the remaining ○ ingredients.
- While the pan from Step 3 is boiling, heat vegetable oil in a skillet and pan-fry the tofu from Step 2 until evenly golden on both sides.
- Once all 4 pieces of tofu are cooked, add them to the sauce from Step 3 and simmer for 2-3 minutes. Once the skin of the tofu appears soft, it's done. Add the grated daikon radish and enjoy!
Agedashi dōfu (揚げ出し豆腐, "Lightly deep-fried tofu") is a Japanese way to serve hot tofu. Silken (kinugoshi) firm tofu, cut into cubes, is lightly dusted with potato starch or cornstarch and then deep fried until golden brown. Be sure to use regular tofu, as firm tofu will result in agedashi tofu that are, well, firm, and silken tofu is difficult to work with. Agedashi Tofu is one of those magical dishes where a few simple ingredients come together in a harmonizing synergy that elevates the dish from humble to divine. It's made with blocks of soft tofu that are coated in a thin layer of potato starch before being lightly fried.
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