Recipe of Super Quick Homemade Tofu Tempura with Thick Nanban Style Sauce
Hello everybody, it's Jim, welcome to our recipe site. Today, I'm gonna show you how to make a distinctive dish, Recipe of Any-night-of-the-week Tofu Tempura with Thick Nanban Style Sauce. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from Tofu Tempura with Thick Nanban Style Sauce, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Tofu Tempura with Thick Nanban Style Sauce delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Tofu Tempura with Thick Nanban Style Sauce is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this particular recipe, we must prepare a few ingredients. You can cook Tofu Tempura with Thick Nanban Style Sauce using 13 ingredients and 5 steps. Here is how you can achieve it.
I was chosen to be a tester for "Yasashii Osu" brand vinegar, so I thought up a recipe that was healthy and easy to make.
At Step 4, mix together quickly and serve on a plate right away! If you let it rest for too long, it will get rather limp and saggy.
It's also good if you increase the amount of ao-nori seaweed in the tempura batter.
I used a very mild vinegar called "Yasashii Osu", so it's very mellow and easy to eat. Recipe by John Lee Cooker
Ingredients and spices that need to be Take to make Tofu Tempura with Thick Nanban Style Sauce:
- 200 grams Tofu
- 1/3 Japanese leek
- 1/2 tbsp Sugar
- 1 1/2 tbsp Boiling water
- 2 tbsp Soy sauce
- 2 tbsp Mild vinegar
- 1 tbsp Honey
- 1/2 tbsp Ketchup
- 1/2 a chili pepper Sliced red chili peppers *
- 3 tbsp Tempura flour
- 3 tbsp Water
- 1/2 tsp Aonori
- 1 an appropriate amount Oil for deep frying
Steps to make Tofu Tempura with Thick Nanban Style Sauce
- Slice the tofu into 1.5 cm thick bite size pieces, and drain all excess water with kitchen paper towels. Cut the leek into thin diagonal slices.
- Put the sugar and water into a heat-safe container and dissolve the sugar. When it's dissolved, add the soy sauce, vinegar, honey, ketchup and chili pepper and mix well, then add the leek.
- In a bowl mix the tempura flour, water and ao-nori seaweed, and dip the tofu from step 1 into this batter. Deep fry in oil heated to a rather high temperature until light and crisp.
- As soon as each tofu piece has been fried until light and crisp, immediately put into the container from Step 2, mix rapidly and transfer to a serving plate. (Attention: If you're too slow, the tempura coating will fall off the tofu!)
- If you have small children, you may want to omit the red chili pepper or add it without cutting it up...
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So that is going to wrap it up with this special food Easiest Way to Make Award-winning Tofu Tempura with Thick Nanban Style Sauce. Thanks so much for your time. I'm confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don't forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!