Toasted Atsu Age (Deep Fried Tofu) With Ginger Shoyu Recipe by mocomocodriveinn
Deep-Fried Tofu in Sauce with Atsuage Deep-Fried Tofu in Sauce with Atsuage I used to make this with firm tofu, but then I started thinking that using atsuage would be easier. Since you don't need to drain the tofu or coat it with katakuriko, this method is so much more fun! Make sure you strain the grated daikon radish well so that the sauce doesn't become too diluted. Recipe by Hokkori-no cookpad.japan Easy "Agedashi" Tofu with Atsuage Easy "Agedashi" Tofu with Atsuage I made this because it's a pain to have to fry tofu normally. By using atsuage instead, the flavor is locked in properly. If you are making it in a smaller frying pan, there won't be much stock made. I think using half of the atsuage will be best to soak up the flavor. Recipe by amamitu cookpad.japan Agedashi Tofu (Fried Tofu) Agedashi Tofu (Fried Tofu) Using mentsuyu makes this easy to make. When frying the tofu on the frying pan, doing so over high heat will make it nice and crispy (be careful though, as the oil will spit). If you can't find katakuriko (or potato starch flour) in a store near you, you can try using some cornstarch instead. Recipe by Nacchi sencho. cookpad.japan Agedashi Deep-Fried Tofu and Eggplant Agedashi Deep-Fried Tofu and Eggplant I wanted to enjoy the taste of izakaya cooking at home. I made this recipe rather elegant. How to reduce the amount of oil splatter: -Wipe the moisture off the eggplant and shishito peppers very well. -Coat the tofu thoroughly with katakuriko potato starch flour. Small eggplants are easier to eat. You can use asparagus or bell peppers instead of the shishito peppers. Shiitake mushrooms were delicious too. For 4 servings. Recipe by 1630412 cookpad.japan Homemade Atsuage with Salted Tofu Homemade Atsuage with Salted Tofu I had a little salted tofu left over so I tried this recipe and submitted it. There is not too much moisture so the tofu is not too springy. Fry at a high temperature at first and once both sides of the tofu have melded with the oil, change to a medium temperature and fry carefully. If you are using salted tofu you don't need to use soy sauce. Recipe by Kaz0731 cookpad.japan Agedashi Tofu (Pan-fried Tofu in Dashi) Agedashi Tofu (Pan-fried Tofu in Dashi) Ginger is in season. I love ginger, so I like to have agedashi tofu with lots of flavorful ginger and daikon radish added. Ginger is good for your blood pressure and speeds up your metabolism. Add the ginger and grated daikon radish at the end of cooking; do not boil them. I make the sauce very thick, but if you would like it thinner, use 1 teaspoon of katakuriko dissolved in an equal amount of water. Recipe by pappatyan cookpad.japan Teriyaki Atsuage With Ginger Teriyaki Atsuage With Ginger This is a standard dish in my house. The dish in the top picture was made with silken atsuage. Microwaving it in Step 1 saves a lot of time. Cook on both sides in Step 2. You can add leek or bonito flakes in Step 4 too. Recipe by Yuuyuu0221 cookpad.japan Deep-Fried Tofu in Sauce with Atsuage Deep-Fried Tofu in Sauce with Atsuage I used to make this with firm tofu, but then I started thinking that using atsuage would be easier. Since you don't need to drain the tofu or coat it with katakuriko, this method is so much more fun! Make sure you strain the grated daikon radish well so that the sauce doesn't become too diluted. Recipe by Hokkori-no cookpad.japan Deep-Fried Tofu in Sauce with Atsuage Deep-Fried Tofu in Sauce with Atsuage I used to make this with firm tofu, but then I started thinking that using atsuage would be easier. Since you don't need to drain the tofu or coat it with katakuriko, this method is so much more fun! Make sure you strain the grated daikon radish well so that the sauce doesn't become too diluted. Recipe by Hokkori-no cookpad.japan Easy "Agedashi" Tofu with Atsuage Easy "Agedashi" Tofu with Atsuage I made this because it's a pain to have to fry tofu normally. By using atsuage instead, the flavor is locked in properly. If you are making it in a smaller frying pan, there won't be much stock made. I think using half of the atsuage will be best to soak up the flavor. Recipe by amamitu cookpad.japan Easy "Agedashi" Tofu with Atsuage Easy "Agedashi" Tofu with Atsuage I made this because it's a pain to have to fry tofu normally. By using atsuage instead, the flavor is locked in properly. If you are making it in a smaller frying pan, there won't be much stock made. I think using half of the atsuage will be best to soak up the flavor. Recipe by amamitu cookpad.japan Agedashi Tofu (Fried Tofu) Agedashi Tofu (Fried Tofu) Using mentsuyu makes this easy to make. When frying the tofu on the frying pan, doing so over high heat will make it nice and crispy (be careful though, as the oil will spit). If you can't find katakuriko (or potato starch flour) in a store near you, you can try using some cornstarch instead. Recipe by Nacchi sencho. cookpad.japan Agedashi Tofu (Fried Tofu) Agedashi Tofu (Fried Tofu) Using mentsuyu makes this easy to make. When frying the tofu on the frying pan, doing so over high heat will make it nice and crispy (be careful though, as the oil will spit). If you can't find katakuriko (or potato starch flour) in a store near you, you can try using some cornstarch instead. Recipe by Nacchi sencho. cookpad.japan Agedashi Deep-Fried Tofu and Eggplant Agedashi Deep-Fried Tofu and Eggplant I wanted to enjoy the taste of izakaya cooking at home. I made this recipe rather elegant. How to reduce the amount of oil splatter: -Wipe the moisture off the eggplant and shishito peppers very well. -Coat the tofu thoroughly with katakuriko potato starch flour. Small eggplants are easier to eat. You can use asparagus or bell peppers instead of the shishito peppers. Shiitake mushrooms were delicious too. For 4 servings. Recipe by 1630412 cookpad.japan Agedashi Deep-Fried Tofu and Eggplant Agedashi Deep-Fried Tofu and Eggplant I wanted to enjoy the taste of izakaya cooking at home. I made this recipe rather elegant. How to reduce the amount of oil splatter: -Wipe the moisture off the eggplant and shishito peppers very well. -Coat the tofu thoroughly with katakuriko potato starch flour. Small eggplants are easier to eat. You can use asparagus or bell peppers instead of the shishito peppers. Shiitake mushrooms were delicious too. For 4 servings. Recipe by 1630412 cookpad.japan Homemade Atsuage with Salted Tofu Homemade Atsuage with Salted Tofu I had a little salted tofu left over so I tried this recipe and submitted it. There is not too much moisture so the tofu is not too springy. Fry at a high temperature at first and once both sides of the tofu have melded with the oil, change to a medium temperature and fry carefully. If you are using salted tofu you don't need to use soy sauce. Recipe by Kaz0731 cookpad.japan Homemade Atsuage with Salted Tofu Homemade Atsuage with Salted Tofu I had a little salted tofu left over so I tried this recipe and submitted it. There is not too much moisture so the tofu is not too springy. Fry at a high temperature at first and once both sides of the tofu have melded with the oil, change to a medium temperature and fry carefully. If you are using salted tofu you don't need to use soy sauce. Recipe by Kaz0731 cookpad.japan Agedashi Tofu (Pan-fried Tofu in Dashi) Agedashi Tofu (Pan-fried Tofu in Dashi) Ginger is in season. I love ginger, so I like to have agedashi tofu with lots of flavorful ginger and daikon radish added. Ginger is good for your blood pressure and speeds up your metabolism. Add the ginger and grated daikon radish at the end of cooking; do not boil them. I make the sauce very thick, but if you would like it thinner, use 1 teaspoon of katakuriko dissolved in an equal amount of water. Recipe by pappatyan cookpad.japan Agedashi Tofu (Pan-fried Tofu in Dashi) Agedashi Tofu (Pan-fried Tofu in Dashi) Ginger is in season. I love ginger, so I like to have agedashi tofu with lots of flavorful ginger and daikon radish added. Ginger is good for your blood pressure and speeds up your metabolism. Add the ginger and grated daikon radish at the end of cooking; do not boil them. I make the sauce very thick, but if you would like it thinner, use 1 teaspoon of katakuriko dissolved in an equal amount of water. Recipe by pappatyan cookpad.japan Teriyaki Atsuage With Ginger Teriyaki Atsuage With Ginger This is a standard dish in my house. The dish in the top picture was made with silken atsuage. Microwaving it in Step 1 saves a lot of time. Cook on both sides in Step 2. You can add leek or bonito flakes in Step 4 too. Recipe by Yuuyuu0221 cookpad.japan Teriyaki Atsuage With Ginger Teriyaki Atsuage With Ginger This is a standard dish in my house. The dish in the top picture was made with silken atsuage. Microwaving it in Step 1 saves a lot of time. Cook on both sides in Step 2. You can add leek or bonito flakes in Step 4 too. Recipe by Yuuyuu0221 cookpad.japan