Mori-nu long life tofu is a traditional food in Asia kitchen. It is made from non-GM soyabeans, contains %0 cholesterol and lactose free.
Mori-nu Tofu is great in salads, stir-frys and is an integral part to miso soup. It looks very similar to cream cheese but is firmer. You can deep fry it in tempura batter or just eat it as it comes with soy sauce.
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Deep fried tempura tofu with dipping sauce recipe
- Chop the tofu into 2cm cubes"
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- Water
- Soya beans
- Isolated soya protein (soya content 12.6%)
- Firming agents: E575, E509
Agedashi Tofu - Fried Tofu
300g Firm Tofu
5cm Daikon Radish (2 inch)
Piece of Ginger
Potato Starch
Frying Oil
Shichimi - Seven Flavor Chile Pepper
For the sauce:
150ml Bonito Dashi Stock
2 tbsp Soy Sauce
2 tbsp Mirin
Cut tofu into 2, wrap each half in kitcken paper and leave for at least 30 mins.
Peel and grate the radish and ginger.
Heat the mirin in a pan. The add soy sauce and dashi, bring to the boil and turn off heat.
Remove kitchen paper from tofu and cut each half into three equal pieces and cover each piece in potato starch.
Heat oil in a pan (enough so that tofu pieces are half submerged) to 170°C 340°F. Gently place the tofu into the oil (3 at a time) and fry until lightly coloured. Turn and repeat until tofu pieces are evenly coloured.
Warm up sauce and serve a little in a bowl with 3 piece of fried tofu. Add a little grated daikon and ginger as garnish (to be mixed with sauce) and add shichimi to taste.
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