【Easy! Healthy! 】How to make deep fried tofu with soup stock

Tofu is a healthy food that is very popular with foreigners.
In Japan too, tofu has established a solid position as an ally for people who care about their diet.

Examining the calorie, 100g of silk tofu is 56kcal.
Since it has low calories and tenderness, it is often eaten raw.
It is said that it is rich in B vitamins and potassium compared to firm tofu.

On the other hand, the calorie of firm tofu is 72kcal per 100g.
Compared to silk tofu, it has less water content and its eating response.
The calories per 100g of white rice (a bowl of children) is 170 kcal, so if you eat tofu instead of white rice, you can say that you can considerably reduce the calories.

But it also contains carbohydrates and fats, so if you eat too much, you will get too many calories!
Eat moderately and let’s try to have a balanced diet!

The taste of such tofu has a slight scent of beans.
It has almost no taste. (Have you ever eaten??)
One of its charms is its modest flavor and lack of habit.
Therefore, it goes well with any food and is used not only for Japanese food, but also for Western food such as gratin and hamburger steaks(instead of meat), Chinese food such as mabo-tofu, and sweets.
It is just a versatile ingredient that complements various dishes!
You can arrange various recipes, so you can broaden the range of cooking♪

Well, first of all, how about deep fried tofu?

• 1 pack of firm(momen) tofu（200g）
• Salt（1/2 tsp）
• Katakuriko (Potato starch) (1 tbsp)
• Green shiso leaf（2 leaves）
• 50g Japanese white radish “Daikon”
• 1 Japanese ginger “Myoga”
• A piece of ginger（1 tsp）
• Salad oil（100ml）

-For soup stock-
a)1 bag of Dashi
a)Water（200ml）
a)Soy sauce（1 tbsp）
a)Mirin（2 tbsp）
Katakuriko (Potato starch) (1 tsp)
Water（1 tsp）

YIELD:
Serves 2

TOTAL TIME:
30  minutes

COST:
low

DIFFICULTY：
★★☆☆☆

1 Cut the firm tofu into 4 to 6 equal pieces to a thickness of 2 to 3 cm.
　Sprinkle salt on the cross section, wrap it in kitchen paper, put a weight on a tofu, and leave it for about 10 minutes.

2 In the meantime, peel and grate the white radish and ginger, respectively.
　Peel the red skin of myoga and cut into strips.

3 Prepare the dashi stock.
　Put seasoning (a) in a pan and let it boil for 2-3 minutes.
　Remove the dashi pack, reduce the heat to low and dissolve the potato starch (1 tsp) in the same amount of water and mix.
　Stir gently and turn off the heat when thickened.

4 After 10 minutes, wrap the tofu in dry kitchen paper and drain it.
　Pour salad oil(100ml) into a frying pan and heat over medium heat (160℃).
　Sprinkle potato starch(1 tbsp) on tofu and gently put in a frying pan.
　While turning it over, deeop fry until the entire surface is evenly light brown and then take it out of the pan and drain the oil.

5 Next, put the green shiso leaves in the pan and deep fry them for 10-20 seconds.

6 Finally, rewarm the soup stock (3).
　Place tofu, myoga, grated white radish, grated ginger on a plate and pour the soup stock from the side.
　It’s done if you decorate the green shiso leaf♪