1 package pressed tofu
1/4 cup cornstarch
1/4 cup potato starch
1/4 teaspoon salt
Miso Glazeoil for pan
1 tablespoon mirin
1 tablespoon sake
1 tablespoon misoof choice
1 teaspoon sugar
I wanna eat TOFUUUUUUUU. Who says tofu isn’t good? I dare them to try this delicious dish. Crispy pan-fried tofu with a sweet and savoury miso glaze. Perfect to eat with grain bowl or with a snack.
If you love crispy tofu, you’ll love this quick and easy crispy miso glazed dish. To make the crispy tofu dish– you only need three ingredients (not counting salt and oil) and you’ll have the crispiest tofu bites you ever did have!
Do you ever have eaten the tofu before? it has the best texture but when people say they don’t like tofu i mostly thought that its due to its texture but for me its texture is the best part.
Tofu has every texture-creamy and soft, Crispy and deep-fried. Its one of the most versatile dish.
To make this delicious dish, All you have to do is:
1-Tofu surface needs to be dry to make it crips, water equals soggy and comes to packed in water.after that eliminate some water from it and then cutes the tofu into cubes and lay it out on a paper towels for a couple of minutes. You are now just a little time away from crispy tofu delicious dish.
2- Use a mix of potato and cornstarch for the crunch, As Apposed to flour or breadcrumbs-gives the crispy tofu a light crunch. The potato strach gives you a little heft and helps the tofu to hold it maximum crispiness. You could go with all cornstarch but i find the mix works more good.
3-Le the tofu rest on a rack before saucing: And Letting tofu chill out on a rack for a couple of minutes, best thing you can do is to maintain its crispiness – don’t let your tofu hang out on a plate. it will just end you with soggy bottoms while streaming
Also if you toss the cubes in sauce it will soak right through the crust that you just friend up!
Thats’s it! Now Go for the Crispy Tofu
Drain the tofu well on paper towels:
Place a couple of paper down on a plate or cutting board and lay out the tofu.
Also Place some paper on top, idea is that you are drying it out slightly- to remove excess moisture- Don’t press on it(pressing on tofu will remove more of its moisture).Which is NOT what we want here. This ensures a soft and creamy tofu what will construct with the crunch.
Cut the Tofu in to small 1/2 inches small cubes. Mix the contract, potato strach and salt in a bowl and then toss tofu in strach mix ensuring that there is no more bare spots
In a non-sticky pan, heat up a bit of oil over medium-heat. you don’t need a bunch of oil for it, Just about 1-2 tablespoons. When the oil is hot and shimmery, add the coated pieces of tofu and cook until its gets into golden brown and crispy. Time-Wise it can vary but tofu is quite forgiving as it doesn’t brown easily.
Flip and brown all the sides of the tofu, Rest of the tofu on a wire rack- the rack will keep the tofu bottoms from getting soggy and letting the tofu rest before saucing and also ensures crispness.
While the tofu is resting, make the sauce.
place mirin in a saucepan and simmer it for at-least 2 minutes on a medium heat
Also add the miso and stir until it gets smooth.
Stir in a sugar and reduce to low, when bubbles break the surface and the glaze is done then off the heat burner.
Toss the tofu in the sauce and enjoy it as with toasted sesame seeds or with your favourite grains with a bunch of fresh vegetables.