Cook without Deep-Frying! Youlinji-Style Firm Tofu. I had leftover sauce from when I cooked youlinji with chicken breasts. I tried pouring it over fried firm tofu, and it was delicious, so I uploaded this recipe. When you are frying firm tofu, make sure the tofu pieces are apart from each.
You can have Cook without Deep-Frying! Youlinji-Style Firm Tofu using 10 ingredients and 7 steps. Here is how you achieve that.
Ingredients of Cook without Deep-Frying! Youlinji-Style Firm Tofu
- Prepare 2 of blocks Firm tofu.
- Prepare 1 of Katakuriko.
- You need 1 of Vegetable oil.
- You need of Youlinji sauce (Recipe ID: 2202727).
- Prepare 3 tbsp of Soy sauce.
- You need 2 1/2 tbsp of Sugar.
- Prepare 1 tbsp of Vinegar.
- Prepare 1/2 tbsp of Water.
- It’s 10 of cm The white part of a Japanese leek.
- Prepare 1 tbsp of White sesame seeds.
Don't worry that the tofu will break apart, as long as you're using extra firm tofu and handle the bag gently. So far this is the fastest way I have found to cook crispy tofu that has the perfect texture, and that won't make a mess on your kitchen counter. Medium-firm tofu has a rougher texture than soft—the curds are visible—but will still crack with Its firm body takes on a slight rubbery texture during cooking, which means you can handle each block This is my personal favorite tofu style. The ultra-dense block is stained a deep purple/brown with.
Cook without Deep-Frying! Youlinji-Style Firm Tofu step by step
To make the youlinji sauce: ①…Add the soy sauce, sugar, vinegar, and water into a heatproof dish, and microwave for about 1.5 minutes at 600 W..
②Add the minced white part of the Japanese leek and white sesame seeds to Step ①, then mix..
Wrap the firm tofu with 2 layers of paper towels, and leave them for a while. After draining the excess water, cut into bite-sized pieces..
Wrap the firm tofu with paper towels, and place in a sieve which sits on top of a container. Cover with a lid, and leave it for about half a day in the fridge. You can remove a lot of excess water by doing so..
Heat a frying pan, and add vegetable oil. Coat the Step 3 firm tofu with katakuriko. Place in the pan, cover with a lid, and fry..
Fry for a while, remove the lid, and flip. Fry without the lid until the surfaces become crispy..
Serve on a plate, and pour the Step 2 sauce as much as you like..
Yes, soft tofu can be used in many recipes without being fried. Dry heat cooking is by applying heat directly without using any liquid such as water or wine. there are many styles which England uses these can be boiling, grilling, frying, deep frying, pan frying, baking, oven baking and many. Firm tofu stands strong in a frying pan and excels as a meatless stand-in for a steak. Here again, this style encompasses several textures and as more water is pressed out of the curd, the firmer it becomes. Although cooking with aburaage is a cinch, it's best to boil it first to remove excess oil.
