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Deep-fried tofu ｜ Micchan's vegan cooking Vegan Cooking's recipe transcription

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Micchan's Vegan Cooking Vegan Cooking

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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.