Teishoku Fried Tofu Recipe
Served with Miso Soup, Green Salad and Rice with Furikake
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Ingredients
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Fried Tofu
Miso Soup
Green Salad
Rice with Furikake
Method
Fried Tofu
- 1
Prepare the Tofu
Drain the firm tofu and press it between paper towels to remove excess moisture. Cut the tofu into bite-sized cubes.
- 2
Coat the Tofu
Place cornstarch in a shallow bowl. Coat each tofu piece evenly with cornstarch, shaking off any excess.
- 3
Fry the Tofu
Heat the vegetable oil in a large skillet over medium heat. Once hot, add the coated tofu pieces. Fry until golden brown and crispy on all sides, about 8-10 minutes. Remove and drain on paper towels. Season with salt and black pepper.
Miso Soup
- 4
Prepare the Dashi
In a pot, bring the dashi stock to a gentle simmer over medium heat.
- 5
Mix in Miso Paste
In a small bowl, dissolve the miso paste with a little warm dashi. Then, stir the mixture back into the pot of dashi.
- 6
Add Tofu and Seaweed
Gently add the soft tofu (cut into cubes) and rehydrated seaweed to the soup. Heat through for about 2-3 minutes.
- 7
Finish with Green Onions
Remove from heat and stir in the sliced green onions just before serving.
Green Salad
- 8
Prepare the Salad
In a large bowl, combine mixed greens, sliced cucumber, and halved cherry tomatoes.
- 9
Dress the Salad
Drizzle sesame dressing over the salad and toss gently to coat all ingredients evenly.
Rice with Furikake
- 10
Prepare the Rice
If not already cooked, prepare short-grain rice according to package instructions.
- 11
Add Furikake
Once the rice is cooked, fluff it with a fork and sprinkle furikake seasoning over the top. Gently mix to combine.
