Deep Fried Tofu With Shirasu Batter
I created a diet-friendly tofu dish using tofu. I used shirasu in the batter for added nutrition.
When you start to fry these the oil will splatter a bit so be careful.
I just use a small amount of oil, so cut the tofu about 2 cm thick.
To drain the excess water off the tofu, you just have to leave them on a sieve for about 15 minutes. You don't have to put a weight on them. Recipe by 1630412
Deep Fried Tofu With Shirasu Batter
I created a diet-friendly tofu dish using tofu. I used shirasu in the batter for added nutrition.
When you start to fry these the oil will splatter a bit so be careful.
I just use a small amount of oil, so cut the tofu about 2 cm thick.
To drain the excess water off the tofu, you just have to leave them on a sieve for about 15 minutes. You don't have to put a weight on them. Recipe by 1630412
Cooking Instructions
- 1
Spread out the shirasuboshi on a sieve and dry it out for a bit (you don't need to use chirimen jako though). Drain the excess water from the tofu and cut into bite-sized pieces.
- 2
Coat the tofu with flour, dip in the beaten egg and then coat with the shirasuboshi. Salt lightly from above.
- 3
Pour about 1 cm of oil into a frying pan, and fry the tofu pieces for about 1 minute at 180℃. Turn over and fry for another 1 to 1 and a half minutes.
- 4
When the batter is crispy and the tofu pieces are puffy, take them out and place on kitchen paper towels to drain, and they're done.
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