Easiest Way to Cook Delicious Deep-Fried Tofu That Tastes Like Meat (Western and Japanese Variations)

Easiest Way to Cook Delicious Deep-Fried Tofu That Tastes Like Meat (Western and Japanese Variations) Delicious, fresh and tasty.

Deep-Fried Tofu That Tastes Like Meat (Western and Japanese Variations). Ganmodoki or hiryouzu are small deep-fried fritters made of tofu and various ingredients. They are either eaten as-is or cooked in a broth. They are used as a meat substitute in sho-jin ryouri, vegan buddhist cuisine. (They are supposed to taste like deer meat, though they don't at all.) Ganmodoki is sold pre-made in supermarkets, in the refrigerated section, and is usually Deep-fried firm tofu is deep-fried with a flavorful exterior that has a nice rough texture to pick up sauce.

Bring a medium pan of water to the boil, and salt generously until it tastes like the sea.

Add to the water, take off the heat and leave to.

Lentils Kushiage, also known as Kushikatsu, is essentially deep fried food on a stick—or more specifically, battered meat and veggies.

You can cook Deep-Fried Tofu That Tastes Like Meat (Western and Japanese Variations) using 13 ingredients and 9 steps. Here is how you cook that.

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

1. You need 1 block of Firm tofu.

2. It’s 1 of egg Beaten egg.

3. You need 5 tbsp of Cake flour.

4. It’s 5 tbsp of Katakuriko.

5. You need 1 can of Canned tuna.

6. It’s 1 tbsp of Grated cheese.

7. Prepare of Western-style version.

8. You need 2 tbsp of Minced parsely.

9. It’s 1/2 tsp of Krazy Salt.

10. Prepare 1 of Coarsely ground pepper.

11. You need of Japanese-style version.

12. Prepare 2 tbsp of Minced green onions.

13. It’s 1/2 tsp of Salt and pepper.

It can be found all over Japan but is most famous in the Shin-Sekai neighborhood of Osaka, where it is called kushikatsu.

The "kushi" refers to the bamboo skewer used, and the "katsu" to the type of meat cutlet.

High in protein and calcium, tofu has been a long running staple in Asian diets.

It has also become super prevalent in Western vegetarian and vegan diets over the past few decades.

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

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 theyre 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 dont drain the tofu, the texture will be different..

The stuff at the store usually runs the gamut, texturally speaking, from silken to firm.

Like the name implies, silken tofu is soft.

Tofu is made from mature, white soybeans, not like green edamame which is at a different point of maturity.

The soybeans are soaked, crushed, and then mixed with water to form a slurry.

Then, the slurry is then strained into soymilk.