Crispy Japanese Tofu

Overview

Japanese tofu is scientifically formulated by extracting effective ingredients from eggs and natural land plants, adding other edible supplements. After adding water and boiling, it will automatically condense into Japanese tofu, which is as white and crystal clear as fat. It is rich in nutrients and can reduce blood pressure, reduce phlegm, reduce inflammation, beautify and stop vomiting. It has a crisp texture, attractive aroma, sweet taste, satisfying after eating, and is suitable for all seasons. It is a perfect match in the snack category, suitable for accompanying wine and meals, or to satisfy hunger. Today I would like to share with you Crispy Japanese Tofu, which is delicious and easy to make, and tastes even better when you eat it.

Tags

• hot dishes
• home cooking
• old man
• spring recipes
• summer recipes
• autumn recipes
• winter recipes
• banquet dishes
• lunch
• clear water
• japanese tofu
• oil
• starch
• sugar
• vinegar
• green beans
• ketchup

Ingredients

Steps

1. 1 strips of Japanese tofu, green beans, tomato sauce, starch, sugar, vinegar, oil, set aside.

   

2. 2 Cut the Japanese tofu in the middle, remove the packaging and cut into 1-1.5 cm pieces, cover it with dry starch, and gently shake off the excess starch.

   

3. 3 Heat oil in a pot until it is 70% hot (it will bubble when you put chopsticks in it). Add Japanese tofu coated in dry starch, fry one side until golden brown and hard, then flip to the other side

   

4. 4 Both sides will turn golden brown. If it becomes hard when pressed with chopsticks, take it out and drain the oil.

   

5. 5 Leave a little oil in the pot, add tomato paste, sugar and vinegar and stir evenly with a spatula. Add green beans and stir-fry. When the soup bubbles out, add water starch

   

6. 6 When the gravy is thick and poured over the tofu, the delicious crispy Japanese tofu is ready. Come and taste it.