@madebymusashi
Jasmine & Musashihow could I say no to a bowl of this || Loose Recipe: Heat ~3 inches of neutral oil in a pot to 320-340 degree F. Cut tofu into chunks and pat excess water off with paper towel. Musashi is using silken tofu but you can use medium firm if you’re worried about it falling apart. Coat all of the tofu pieces in corn starch once, and then go back and coat twice. Add tofu to the oil in batches once it’s hot, be careful to not overcrowd the pan and flipping to cook all sides of the tofu (~2-4 min). Remove and put onto paper lined tray. The tsuyu or dashi sauce is a dashi base (you can use veg or chicken stock too and add a handful of katsuobushi) seasoned to taste with soy sauce, mirin, and salt. You can optionally add an arrowroot starch or corn starch slurry if you want it to be a little thicker. #agadashitofu #japanesehomecooking #snackideas #cheflife #cookingtips #nycfoodie
On the profile · Nov 21, 2024