パスタ（チーズクリームパスタ）｜料理研究家リュウジのバズレシピさんのレシピ書き起こし
Cooking expert Ryuji's buzz recipe Time required : 15minutes
Deep-fried tofu ｜ Micchan's vegan cooking Vegan Cooking's recipe transcription
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Ingredients
- Cotton tofu : 1 chome (400g)
- Soy sauce : 2 tablespoons
- sweet sake : 1 tablespoon
- Liquor : 1 tablespoon
- garlic : 1 piece
- Ginger : 1 piece
- potato starch : Appropriate amount
- Fried oil : Appropriate amount
Time required
40minutes
Procedure
-
1)
Thaw tofu
01:04
Thaw the tofu that has been frozen in the preparation by natural thawing or running water.
-
2)
Squeeze the water from the tofu
01:14
Squeeze the water from the tofu. It becomes sponge-like and has elasticity.
-
3)
Make a seasoning liquid
01:34
Mix soy sauce, mirin, sake, garlic and ginger in a bowl.
-
4)
Tear the tofu
02:11
Cut the tofu into bite-sized pieces and soak in the mixed seasoning.
-
5)
Soak the tofu in the seasoning liquid
02:27
Soak the tofu in the seasoning liquid and let it absorb the liquid. You can put it in a bag and rub it in, but be careful not to lose its shape.
-
6)
Let the tofu absorb the seasoning liquid
02:41
Leave it for 10 minutes until the taste soaks in, then squeeze the juice.
-
7)
Sprinkle and fry potato starch
03:10
Sprinkle with potato starch (appropriate amount), lightly grip and fry in 170 degree oil. Take it out when it turns golden brown.
-
8)
Season with your taste and complete
04:00
Sprinkle with curry powder if you like and season.
Point
・ Vegan fried chicken that does not cause stomach upset even though it is fried food.
・ Frozen cotton tofu as a preliminary preparation. (Not included in cooking time.) You can leave it in a pack or open it on a plate.
・ You can add doubanjiang to the seasoning liquid, sprinkle curry powder on the tofu, or add an arrangement to your taste.
・ When tearing the tofu, it looks more like fried chicken if you tear it by hand.
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