Fried Tofu with Thickened Vegetable Sauce [Eng Sub]

Sliced tofu is coated with flour and potato starch and shallow-fried, and then topped with a Japanese dashi-flavored vegetable sauce, which is thickened by potato starch and water.
Ingredients:
Serves 2.
• Kinugoshi tofu/silken tofu......370 g/13.05 oz
• Hakuriki ko/cake flour......4 tablespoons, or as needed
• Katakuri ko/potato starch......4 tablespoons, or as needed
Note: Mix them together at a ratio of 1:1.
• Extra virgin olive oil......as needed
• Carrot......50 g/1.76 oz
• Piman/green pepper......40 g/1.41 oz
• Ryokuto moyashi/mung bean sprouts......110 g/3.88 oz
• Ne shoga/old ginger......10 g/0.35 oz Note: You can also use young ginger.
• Water......3 tablespoons
• Shiro dashi/bonito broth......1 and 1/3 tablespoons
• Hon mirin/sweet cooking rice wine......1 teaspoon
• 40% less sodium soy sauce......1 teaspoon
For thickened sauce:
• Katakuri ko/potato starch......2 teaspoons
• Water......4 teaspoons Note: If you want the sauce less thickened, use 5 teaspoons of water.
For condiment:
• Japanese green onion......40 g/1.41 oz
Note: If you want your dish to be spicy, add some shichimi togarashi/seven-flavor chili pepper or rayu/chili oil before eating.
Note: When shallow-frying tofu slices, don't flip them over before the surface turns crisp. Doing so can cause the coating to come off.
[1 Tbsp = 15 mL/0.51 fl oz (US)/0.53 fl oz (UK)]
[1 tsp = 5 mL/0.17 fl oz (US)/0.18 fl oz (UK)]
The following ingredient is used in this video:
• Takesan's "Shiro Dashi" (bonito broth)
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The following kitchen utensils are used in this video:
• Kyocera's "Ceramic Knife"
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• Kyocera's "Color Cutting Board"
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#japanesefood #recipe #tofu #vegetables #vegetable #ankake #cooking
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