Easy Shallow-Fried Tofu with Mentsuyu

I always make rice bowls with meat, but they started to taste even better after I started adding some tofu too.Feel free to use firm or silken tofu, I personally prefer to use silken.Sprinkle over some green onions at the end for a bit of colour.Top off the rice bowl with any sauce left over in the pan at the end.If the flavour is a bit too thin for you, feel free to add some soy sauce or mirin. Recipe by Ryo---ko

I used the carrots and firm tofu I had in the refrigerator, simply flavored with the mentsuyu sauce I also had on hand.An easy to eat salad that's just flavored with mentsuyu sauce. For 2 to 3 servings. Recipe by Kyoku

I love tofu.Silken tofu is smooth and refreshing!!Try not to cause the tofu to fall apart when you are straining it.If the sauce is too thick, adjust with water.. Recipe by nobirin

I wanted to try a unique tofu recipe, so I tried making this. Once drained, the tofu crumbles easily, and it becomes very hot after frying, so handle it carefully.Step 3 - While the tofu needs to be drained, you don't need to wipe the excess water from the surface. Make sure to sprinkle plenty of katakuriko on the tofu, but don't sprinkle so much that it becomes bulky.Step 5 - Garnished with green onions or grated daikon radish gives this a refreshing touch. I also recommend trying it with different sauces. Recipe by Kogekogepan

I absolutely hate using a lot of oil.I use little amounts as possible, even for making tempura and deep fry dishes.Try not to touch the tofu too much while you're cooking! It'll become all mushy.By the way, if you just grill the tofu and drizzle on hot mentsuyu (diluted with water), it becomes the regular? agedashi tofu! Try it with grated daikon radish and ginger on the side. Recipe by Tenmu chan mama

I tried adding flavorful mushrooms to my usual agedashi tofu sauce.Deep fry the tofu as soon as you've coated it with katakuriko. I fry the tofu in a smallish frying pan that comes up to half the height of the tofu. Silken tofu falls apart easily, so turn the pieces over very carefully. For 2 servings. Recipe by FarmersK

I cooked this dish just because the expiration date of the tofu was approaching.There are no tips or helpful hints.The seasoning is only mentsuyu, so it's very easy!It might be good to sprinkle chopped green onions on top if you like. Recipe by Odorubiwacchi

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

I made this when I was dieting and wanted to eat something rich. It was a big hit with my family, too!Take care that the tofu don't stick together when frying. Recipe by ASAASAKI

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

This recipe is adapted from from Pan Fried Pork With Ginger Miso, using the sauce. Ginger miso sauce marries well with tofu too.None in particular. For 2-3 servings. Recipe by annnnn

This is a killer recipe, which makes my husband (dislike of tofu) eat tofu, and even request for another. Grated daikon radish is the key to make this dish more fascinating.

I adapted a dish I had once at an izakaya gastropub!I had a tofu steak that was so delicious and easy, that I copied her method for frying the tofu!You can use normal soy sauce, but if you use light soy sauce, the dish won't darken as much. It's best to drain the excess water from the tofu beforehand. For 4 servings. Recipe by minarin

I love my mother's fried chicken recipe and asked her the seasoning but all she uses are mentsuyu and garlic!So I added sake and ginger to make it flavored the way I like.It's an easy recipe using mentsuyu.You'll have almost no dish washing to do as you use a plastic bag.It's convenient for bentos if you freeze them once fried. Recipe by rie373

❤#lunch #dinner #snack #breakfast #yummy #tasty #tofu #dips #mints #familyrecipe #protein #pudina #sauce #fried

Tofu contains a lot of water, so extract the water from tofu well and it's also better to make this dish just before eating. A little bit salt and pepper go well with this dish. You can put in any vegetables you like.

After frying, the firm tofu got a great texture which taste like meat. Keto friendly and vegan friendly.

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.

For Indonesia, whose name various fried is already familiar. Instead, these fried foods often become one of the favorite foods or snacks. All ages (from children until toothed toothless grandfather) love eating fried foods. Fried food do taste good, but do not eat too much fried food... because the oil content is high, so too much is not good for health.If so far you've only heard of Mendoan Tempeh, then this time it's time to try this Mendoan Tofu recipe. Mendoan tofu alone is delicious, but when coupled with a blend of spices --- it will definitely taste more delicious. Better if served with soy sauce, peanut sauce, chili sauce and mayonnaise. Mendoan tofu is also popular in Purwokerto and the surrounding area.In this mendoan tofu recipe, the seasonings and ingredients that used somewhat different to my previous mendoan recipe including with the addition of cabbage and sliced chili. The addition of chili in this dish gives it a savory and spicy taste and enhances the appearance. The frying process for mendoan tofu in this recipe, is up to taste you want, but the name "MENDOAN", definitely indicates a somewhat mushy texture (half cooked) because it is fried with high heat and only very briefly.If eating mendoan tofu, most of us would not be bored with the taste. Serve this mendoan tofu while warm, as a family snack or as another side dishes. Families will like to eat mendoan tofu because it's good and tasty... It's really diverse, really good for friends for coffee or tea while relaxing at home. Also fried tofu can be served as a snack while watching TV.

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

Deep fried tofu is one of my favorite snacks. Add these in boiling water and seasoning, and the soup is ready.#soup #tofu #meatballs #fishballs #Asianfood #dinner

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

See that golden blocks on the right top? It is called tofu and it's delicious!Tofu is made of soya milk and therefore it's vegan, rich in protein, and cheap. However, it is quite difficult to cook it because it's natural flavour is plain. It has not so much taste, white pale color, and subtle smell.I've had a lot of tofus in my life and as I remember, the tofus I had were great because of something else that came with them: the sauce, the coating wheat, or vegetables that were the ingredients of the dish besides the tofu itself.And oh, yes, they were deep fried. Everything tastes great when it's deep fried.Being Dutch, limiting eating deep fried stuffs, and doesn't consume as much tofu as I do as an Indonesian, my husband never thinks of tofu as an appealing dish. So when he finally sees it that way, I am more than eager to share this recipe.Keep reading because I am revealing the secret on the last step! 😎

I often use tofu for cooking and enjoy the versatility of it.Pat dry the tofu very carefully before coating it with katakuriko. The thin coat absorbs salt well. Recipe by Sanipan

Today, I’m sharing the panko crispy fried tofu. I will also show you how to make the salt and pepper powder that does very well with the fried tofu. The panko layer makes the tofu super crunchy and crispy on the outside but the inside is still soft and warm. The panko crispy fried tofu tastes delicious when you dip it in the homemade salt and pepper powder.

I ate a dish similar to this at one of my favorite cafés, figured it would be easy to make at home, and tried to figure out how to do it without frying. This recipe might not exactly resemble minced katsu, but that's the name that the cafe used, so I used the name as-is.About 1 teaspoon of olive oil should be sufficient depending on the size of the pan used in step 5, but I want to make these crunchy all over, so I always use 1~2 tablespoons. Recipe by milestone

I love atsuage, but store bought ones are really oily. Then I remembered that my mother used to deep-fry tofu by herself to make atsuage, but I wanted to make it a little bit lighter, so I tried making it by pan-frying.If you don't drain the excess water from the tofu well or if you move it before it's well cooked, you'll end up with a mess! In that case, just crumble it and eat with soy sauce. Recipe by Naoluna

I had a craving for my favorite sesame and miso-simmered vegetables. Recipe by Kanure314

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