Crispy Japanese-Style Tofu Glaze Recipe
Crispy and Delicious Japanese-Style Tofu Glaze Made with Nutritious Tofu
Discover a variety of side dishes with tofu, rich in plant-based protein! Tofu, made from soybeans, is often called “the beef of the field” and is enjoyed by everyone. This recipe offers a Japanese-style tofu glaze with a delightful crispy exterior and tender interior, complemented by the chewy texture of king oyster mushrooms and a sweet and savory sauce. (See detailed cooking instructions from 06:49 onwards). This post is copyright protected. Unauthorized theft and reproduction of images and phrases are prohibited without prior consent from the author. You may be liable for unauthorized use.
Main Ingredients- 1/2 block Tofu (approx. 150-200g)
- 1 pinch Salt
- 1 pinch Black Pepper
- 2 King Oyster Mushrooms (medium size)
- 100g Cornstarch (for frying)
- 200ml Cooking Oil (for frying)
Cooking Instructions
Step 1
Cut the tofu into approximately 2cm cubes. Pat the tofu dry thoroughly with paper towels; this is crucial to prevent oil splattering and ensure a crispier texture when fried.
Step 2
Lightly season the dried tofu cubes with a pinch of salt and a pinch of black pepper. This step enhances the overall flavor of the tofu.
Step 3
Slice the king oyster mushrooms into pieces similar in size to the tofu or into bite-sized pieces. Their chewy texture complements the tofu wonderfully.
Step 4
In a small bowl, combine the corn syrup, cooking sake, and soy sauce. Whisk well to create the sweet and savory glaze for the tofu. The cooking sake helps to remove any unwanted odors and adds a nice sheen.
Step 5
Place the cornstarch in a wide dish or bowl. Add the seasoned tofu and sliced mushrooms, then gently shake or toss to coat them evenly with the cornstarch. A good coating of cornstarch is key to achieving that satisfying crispiness.
Step 6
Heat the cooking oil in a deep pan or pot over medium heat. Once the oil is hot enough (test by inserting a wooden chopstick; if small bubbles form around it, the oil is ready), carefully add the cornstarch-coated tofu and mushrooms. Fry them until golden brown, ensuring they don’t stick together. Fry the tofu for about 3-4 minutes and the mushrooms for about 2-3 minutes, or until golden and crisp.
Step 7
Remove the fried tofu from the oil and drain excess oil using a wire rack or paper towels. This step helps maintain the crispiness.
Step 8
In another pan, gently heat the prepared glaze sauce over medium-low heat until it just begins to simmer. Be careful not to let the sauce reduce too much.
Step 9
Once the sauce is simmering, add the fried tofu and mushrooms. Increase the heat to high and quickly toss everything together for about 1-2 minutes, ensuring the tofu and mushrooms are evenly coated with the glaze. Avoid overcooking, as this can make the tofu soggy.
Step 10
Transfer the glazed tofu and mushrooms to a serving plate. Sprinkle the bonito flakes generously over the top. This not only makes the dish visually appealing but also adds a fantastic umami flavor.
