Nanbanzuke, a beloved Japanese dish, typically features fried chicken in a sweet and tangy sauce. But today, we're putting a delicious vegetarian twist on this classic! This recipe showcases crispy fried tofu, perfectly complementing the vibrant, umami-rich nanbanzuke sauce. Imagine tender tofu, boasting a satisfying crunch from the frying process, enveloped in a luscious blend of sweet mirin, tart rice vinegar, and savory soy sauce. It's a flavour explosion that's both simple to make and incredibly satisfying. This dish is incredibly versatile – serve it as a standalone appetizer, a side dish to accompany rice and other vegetables, or even as a light main course.
Forget complicated recipes; this quick and easy version brings the delightful flavours of Nanbanzuke to your table in no time. Ready to create this mouthwatering vegetarian delight? Let's dive into the step-by-step instructions and transform simple ingredients into a truly memorable meal.
Tools Needed
- Frying Pan
- Knife
- Bowl
- Paper Towels
Ingredients
- Fried Tofu
- Onion
- Cucumber
- Ginger
- Sugar
- Mirin
- Soy Sauce
- Potato Starch
- Bonito Flakes
- Sesame Oil
Step-by-Step Instructions
Step 1. Prepare Ingredients & Tofu
- Cut the vegetables. Slice onions vertically for a crunchy texture, and thinly slice cucumbers diagonally into strips.
- Cut the fried tofu into bite-sized pieces.
- Coat the tofu pieces in potato starch.
- Combine soy sauce, mirin, and vinegar.
Step 2. Fry the Tofu & Make the Sauce
- Heat a frying pan using the water drop method (add water, when it evaporates, the pan is hot). Add sesame oil.
- Lightly fry the tofu pieces until crispy, ensuring even browning.
- Remove the fried tofu from the pan and set aside.
- Add the vinegar mixture to the pan. Add onions and cook briefly until softened.
Step 3. Combine and Finish
- Turn off the heat and add the fried tofu to the pan, mixing gently.
- Stir in ginger and dried bonito flakes.
- Let the mixture cool slightly before adding the cucumbers to maintain their crispness.
- Mix well and serve.
Read more: Chikuwa Isobeage Recipe: Crispy Fish Cake Tempura
Tips
- Feel free to add other vegetables like carrots and bell peppers.
- The potato starch helps to keep the tofu moist and adds texture.
- For those who don't like spicy onions, simmer them a little longer.
- Adding the cucumbers at the end helps them retain their crunch.
- Consider adding herbs like myoga or green shiso for extra flavor.
Nutrition
- N/A
FAQs
1. Can I use firm or extra-firm tofu instead of silken tofu?
Yes! Firm or extra-firm tofu will hold its shape better during frying and work perfectly in this recipe. Just ensure it's pressed well to remove excess water.
2. What can I substitute for the mirin?
A mix of 1 tablespoon of sugar and 1 tablespoon of sake or dry sherry can be used as a mirin substitute. If you don't have either, a little extra sugar will work, but it will slightly alter the flavour profile.
3. How long can I store leftover Nanbanzuke?
Store leftovers in an airtight container in the refrigerator for up to 3 days. The tofu may soften slightly over time.
This Quick & Easy Fried Tofu Nanbanzuke recipe delivers a burst of Japanese flavors in minutes. From the satisfying crunch of the fried tofu to the delightful balance of sweet and sour, it's a dish that will impress your taste buds and leave you wanting more. Enjoy this delicious and versatile vegetarian take on a classic!