Tofu Tempura with Thick Nanban Style Sauce
Tofu Tempura with Thick Nanban Style Sauce

Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, tofu tempura with thick nanban style sauce. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Tofu Tempura with Thick Nanban Style Sauce is one of the most popular of recent trending foods on earth. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes yummy. They are nice and they look wonderful. Tofu Tempura with Thick Nanban Style Sauce is something which I’ve loved my entire life.

Combine flours, baking soda, and salt, stirring well with a whisk. Gradually add club soda, stirring until smooth. Using a slotted spoon, dip tofu in batter. It is most often served with a dipping sauce called tentsuyu, made from dashi soup, mirin, and soy sauce.

To get started with this recipe, we have to prepare a few components. You can cook tofu tempura with thick nanban style sauce using 13 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Tofu Tempura with Thick Nanban Style Sauce:
  1. Get 200 grams Tofu
  2. Get 1/3 Japanese leek
  3. Make ready 1/2 tbsp Sugar
  4. Get 1 1/2 tbsp Boiling water
  5. Take 2 tbsp Soy sauce
  6. Prepare 2 tbsp Mild vinegar
  7. Prepare 1 tbsp Honey
  8. Take 1/2 tbsp Ketchup
  9. Take 1/2 a chili pepper Sliced red chili peppers *
  10. Prepare 3 tbsp Tempura flour
  11. Prepare 3 tbsp Water
  12. Prepare 1/2 tsp Aonori
  13. Take 1 an appropriate amount Oil for deep frying

Coat the Tofu; Put the soy milk in a small, shallow bowl. Put the kudzu in a second small bowl. Briefly dip each piece of tōfu in the soy milk, then lay the pieces, one at a time, in the kudzu and flip to coat all surfaces evenly. With a crispy and fluffy batter on the outside and juicy and tender meat inside, this Chicken Tempura is best enjoyed by dipping with karashi mustard ponzu sauce.

Instructions to make Tofu Tempura with Thick Nanban Style Sauce:
  1. 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.
  2. 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.
  3. 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.
  4. 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!)
  5. If you have small children, you may want to omit the red chili pepper or add it without cutting it up…

Briefly dip each piece of tōfu in the soy milk, then lay the pieces, one at a time, in the kudzu and flip to coat all surfaces evenly. With a crispy and fluffy batter on the outside and juicy and tender meat inside, this Chicken Tempura is best enjoyed by dipping with karashi mustard ponzu sauce. More Delicious Ways to Serve Tempura Besides eating them straight off as a dish, you can also serve tempura as a topping or a side to accompany many other dishes like sushi and noodles. Agedashi dofu, or agedashi tofu, is a traditional Japanese tofu dish that is a popular appetizer you can find in restaurants. It is deep fried tofu with a crispy crust formed by a potato starch coating.

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