Today, I will share with you the secret of making the tofu crispy outside and soft inside. I will also show you how to make the garlicky soy sauce and chili sweet and sour sauce to enjoy the crispy fried tofu with.

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

This is very easy and will be a good side dish. And you can use this sauce for another dishes - for fried chicken, fried pork, fried tofu, salad... Adjust the sweetness and saltness to your taste.

The best way to get a meateater who's never tried tofu to hate it is to serve it as a meat substitute.Because there is no way a brick of soybean curd is ever going to take the place of a juicy steak, or a meaty pork chop, or even a piece of chicken breast. Well, maybe a chicken breast... specially if it's the boneless, skinless kind...But anyways, you don't hate tofu. What you hate is tofu that's served as meat. What you hate is tofu fashioned into *burger* patties. What you hate is when people tell you to just sprinkle some Bacos on tofu and it'll taste just like bacon.You like tofu. You know why? Because firstly, tofu tastes like tofu - mildly nutty and yes, wildly adaptable, but not as a substitute for meat. And when you prepare tofu to complement its flavor rather than mask it, you don't have the undesired effect of finding out that it really doesn't taste just like whatever you sprinkled on it. Secondly, because it is such a simple and elegant food, it takes well to simple, easy, and elegant preparations. :)

I loved my mum's deep-fried tofu in dashi but deep-frying or making dashi was too much work. I have left out several steps from my mum's original recipe and I arrived at my own recipe. This recipe is now my husband's favorite.I use slightly firm silken tofu. If you don't have any shiso leaves you can use scallions instead. In that case, sprinkling on shichimi chilli mix will enhance the flavor. Recipe by rokuro

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

This is a delicious and healthy but cheap dish, very simple to serve every day with rice or other ways as desired.(contributed by Huong Loi)

These days, banana fritters are served with wide variety of toppings or extras like #syrup, #honey, #icecream, #chocolate, powdered sugar, #caramel sauce, creamy #custard and even grated #cheese. We, however, still love our banana #fritters served with very much #Asian flavour, The #Sweet & #Spicy Soy Sauce #Dip.Note:1. For the Fritters - Avoid using overripe bananas. We use Cavendish bananas; the only bananas that are widely available and sold here.2. For the sauce - Adjust chillies accordingly.3. Flour - use equal portion of 4 flours listed in the recipe to make the batter, depending on how many bananas on hand.4. To make the batter, some use cold water or lemonade (clear carbonated drinks). We use tap water.#dessert #teatime #banana #starch #heirloom #familyrecipe #breakfast #lunch #dinner #cucur #cucurpisang #pisang #bananafritters

This is a very simple recipe that I learned from a friend. It's very friendly to the budget, tastes good with rice and very easy to prepare. You may add pork into the recipe. It will taste better with pork.

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 deep fried mackerel (mackerel tatsutaage). I wanted to make it more delicious as well as eat more vegetables with it, so I thought of this recipe.It will have a more strong taste if you add grated garlic to the B ingredients. Either way is good! You will need to fry the mackerel a bit longer if it has a backbone. Deep fry it for about 5 minutes in that case. For 5 to 6 servings. Recipe by Mamemame