Deep-Fried Tofu That Tastes Like Meat (Western and Japanese Variations)

Name: Deep-Fried Tofu That Tastes Like Meat (Western and Japanese Variations)
Cuisine: American
Ingredients: 1 block Firm tofu; 1 egg Beaten egg; 5 tbsp Cake flour; 5 tbsp Katakuriko; 1 can Canned tuna; 1 tbsp Grated cheese; 2 tbsp Minced parsely; 1/2 tsp Krazy Salt; 1 Coarsely ground pepper; 2 tbsp Minced green onions; 1/2 tsp Salt and pepper

cookpad.japan @cookpad_jp

When I was a child, I recall a recipe called "tofu snack" (maybe?) in a cookbook. It was made by deep frying a mixture of tofu, tuna, parsley, and consomme, then serving it with ketchup and mustard (at that time, I couldn't make it properly). Relying on my memory, although it turned into something different, I succeeded in making a tasty dish.

For the Japanese-style sauce, I recommend ponzu or men-tsuyu (Japanese noodle dipping sauce). It's also good coated with grated daikon radish. For the western-style verision, I recommend a simple twist of lemon, or ketchup and mustard. To produce a fluffier result, try adding a bit of flour. Recipe by sorafish

cookpad.japan @cookpad_jp

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Ingredients

1 blockFirm tofu
1egg Beaten egg
5 tbspCake flour
5 tbspKatakuriko
1 canCanned tuna
1 tbspGrated cheese
Western-style version
2 tbspMinced parsely
1/2 tspKrazy Salt
1Coarsely ground pepper
Japanese-style version
2 tbspMinced green onions
1/2 tspSalt and pepper

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Steps

1

Drain excess water from firm tofu. Discard drained water, put tofu on a heat-resistant dish, then microwave for about 3 minutes at 500W.
2

After it cooks, put a colander in a bowl and transfer the tofu to the colander.
3

Let the tofu sit for 1 hour. If water builds up while sitting, drain it off.
4

After 1 hour, a block of firm tofu that weighed 360 g should now weigh about 310 g.
5

Roughly crumble the tofu into a bowl using your hands, and add the remaining ingredients. Lightly drain the canned tuna before adding.
6

For the western style version, add parsley, Krazy Salt, and coarsely ground pepper. For the Japanese style version, add Ajishio-kosho seasoning salt with pepper and minced green onions, then stir.
7

Once it is well blended, drop about a tablespoon into medium-hot oil and deep fry until golden.
8

When they're nice and crispy, they're ready to serve! This is the Japanese-style version. Serve it with ponzu (Chinese citrus-based sauce)!
9

I substituted tempura flour for cake flour, and it turned out okay! If you don't drain the tofu, the texture will be different.