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Serving for 2 or 4
Tofu Ingredients
1 block Silken Tofu / Soft Tofu
4 tablespoons Potato Starch / Corn Starch
Vegetable Oil (enough to submerge for deep frying)
- Remove Silken Tofu from package and drain the Silken Tofu by wrapping tofu with 2-3 layers of paper towels then sandwich it with 2 plates to squeeze the liquid out. Leave it for approximately 15 minutes.
- Remove Silken Tofu from paper towels and cut into 4 pieces.
- Pour enough oil into pan, about 1" to 1.5" high; heat until deep-fryer thermometer reads 190°C, or until bubbles form on the chopstick.
- Coat the Silken Tofu with Potato Starch / Corn Starch and deep fry until they turn light brown and crispy.
- Remove the tofu and drain excess oil on a plate lined with paper towels.
- Drain on paper towel–lined rack.
Sauce Ingredients
1 cup Water / Dashi / Kombu Dashi (for vegetarian)
2 tablespoon Soy Sauce
2 tablespoon Mirin
2 tablespoon of grated Radish (Optional)
- In small saucepan, bring dipping sauce and water to boil and remove from heat.
- Squeeze out liquid from Grated Radish. Add Grated Radish to the Dipping Sauce. Serve with tempura.
Topping
2 teaspoons of chopped Green Onion / Scallion (Optional for color)
4 tablespoons of Dried Bonito Flakes (Optional)
To serve: Place the tofu in a serving bowl. Pour the sauce on the tofu. Garnish with the Toppings.
Some Extra Tips Below:
- Coat the Silken Tofu only before dropping it into the hot oil. This is to ensure there is just a layer of Potato Starch / Corn Starch.
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