Craving a delicious, plant-based meal that's both satisfying and surprisingly easy to make? Look no further than this recipe for crispy, golden-brown mushroom deep-fried tofu! This recipe transforms humble tofu into a culinary masterpiece, boasting a delightfully crunchy exterior and a tender, flavorful interior. The rich and savory mushroom sauce perfectly complements the tofu's texture, creating a harmonious blend of tastes and textures that will tantalize your taste buds. Forget complicated recipes and lengthy prep times – this dish is surprisingly simple to create, even for beginner cooks.
Forget takeout! This recipe offers a healthier and more budget-friendly alternative to your favorite restaurant dishes. We'll guide you through each step, ensuring you achieve perfectly crispy tofu every time. Ready to embark on a culinary adventure? Let's dive into the detailed, step-by-step instructions below.
Tools Needed
- Tray
- Paper towels
- Frying pan
- Plastic bottle or bag
Ingredients
- Mome tofu (or silken tofu)
- Shimeji mushrooms
- Shiitake mushrooms
- Maitake mushrooms
- Daikon radish
- Green onions
- Grated ginger
- Water
- Potato starch
- Soy sauce
- Mirin
- Sake
- Frying oil
Step-by-Step Instructions
Step 1. Prepare Ingredients & Tofu
- Drain the tofu by placing it between paper towels on a tray, with a weight (like a plastic bottle) on top. Let it drain for 15 minutes.
- Cut shiitake mushrooms into 5mm slices, removing tough stems.
- Roughly separate maitake mushrooms by hand.
- Trim the stems of shimeji mushrooms and separate them by hand.
- Cut green onions into small pieces.
- Grate daikon radish.
- Mix potato starch with water in a bowl.
- Cut the drained tofu in half (or smaller).
Step 2. Make the Mushroom Sauce
- In a pan, combine water, soy sauce, mirin, and sake. Add mushrooms and bring to a boil over medium heat. Simmer for 2 minutes.
- Remove from heat. Add the potato starch mixture and stir well. Heat gently for 1 minute to thicken.
Step 3. Deep-Fry the Tofu
- Coat tofu pieces in potato starch.
- Heat frying oil to 170°C (338°F). Deep-fry tofu until golden brown and crispy, about 3-4 minutes, turning once or twice.
- Drain fried tofu on paper towels.
Step 4. Assemble and Serve
- Place the fried tofu on a plate, top with the mushroom sauce, grated daikon radish, grated ginger, and green onions.
Read more: Chikuwa Isobeage Recipe: Crispy Fish Cake Tempura
Tips
- Use your favorite types of mushrooms.
- Add mushrooms to the sauce while it's cold to release more broth.
- Add the potato starch mixture after turning off the heat to prevent lumps.
- Drain the tofu thoroughly and pat it dry before coating and frying.
- Adjust tofu size as desired.
Nutrition
- Calories: approximately 400-500
- Fat: 20-25g
- Carbs: 50-60g
- Protein: 20-25g
FAQs
1. Can I use frozen tofu?
Yes, but make sure to press it extra well to remove excess water before marinating and frying. Frozen tofu tends to be more absorbent.
2. What can I substitute for the mushroom sauce if I don't have all the ingredients?
A simple soy sauce, ginger, and garlic mixture would work well. You can also use store-bought teriyaki sauce as a convenient alternative.
This Deep-Fried Tofu with Mushroom Sauce recipe is a testament to how simple ingredients can create an incredibly flavorful and satisfying meal. Enjoy this delicious and versatile dish as a main course, side, or appetizer – it's sure to become a new favorite. Happy cooking!