Name: #Making Japanese-style tofu #Transformation of Anju Agedashidofu
Total time: 30 min
Yield: 2
Ingredients: Tofu 1piece; perilla oil 4TS; Cabbage 1/4ea; Host 1pack; Bacon 10piece; onion 1/2ea; Paprika; dried bonito 1/2cup; Scallions little; crushed garlic 1ts; leek little; ground pepper little; Soy sauce 2; Vinegar 1; Cheongju 1; Sugar 1; kelp broth 1

10K Recipe

#Making Japanese-style tofu #Transformation of Anju Agedashidofu

It's full of nutrients!! Japanese tofu dish that I made in my own way~ izakaya dish that is good for drinking and drinking side dishes!!! It's Ageda Sidofu.

2 serving

Within 30 minutes

강철새잎

Ingredients

Tofu

1piece
perilla oil

4TS
Cabbage

1/4ea
Host

1pack
Bacon

10piece
onion

1/2ea
Paprika
dried bonito

1/2cup
Scallions

little
crushed garlic

1ts
leek

little
ground pepper

little
Soy sauce

2
Vinegar

1
Cheongju

1
Sugar

1
kelp broth

1

Cooking Steps: STEP 1/24

Prepare bacon by slicing as many as you like.

STEP 2/24

You can use the vegetables at home for the ingredients, but we prepared onions and paprika.

STEP 3/24

I'll shred the cabbage and prepare it.

STEP 4/24

Make soy sauce. Put in the soy sauce first. Add kelp stock or natural seasoning stock and mix them well.
If you don't have it, you can just add water.

STEP 5/24

The ratio of soy sauce is soy sauce 2: vinegar 1: cheongju/cooking 1: sugar 1: water/kelp stock 1. It's salty and sweet.

STEP 6/24

The material you need is a gas oven.
I prepared it. A bigger gas oven would be better.

STEP 7/24

I also prepared bean sprouts. It's okay without bean sprouts, but to give it a crunchy texture
I'm going to add bean sprouts.

STEP 8/24

Drain the tofu, and if you want to eat it with crispy texture, you can fry it with starch powder, but I'm going to fry it in perilla oil, so I just used it.

STEP 9/24

Drain back and forth completely.

STEP 10/24

Pour plenty of perilla oil and heat it up.

STEP 11/24

Fry tofu in a pan covered with perilla oil.

STEP 12/24

Turn back and forth until golden brown. If you use perilla oil rather than frying it, it becomes much more savory tofu.

STEP 13/24

It's fried like it's fried brown. The smell of perilla oil is incredible. I'll put it on the plate first.

STEP 14/24

Now it's time to stir-fry the toppings on top of the tofu. Add oil and stir-fry minced garlic and green onions.

STEP 15/24

Put the bacon in here first and stir-fry it. Then naturally, bacon drippings will come out.

STEP 16/24

Add vegetables when the bacon is half cooked. You can just put it in without order. Except for bean sprouts. Add onions and paprika.

STEP 17/24

And add the cabbage and stir-fry it. It is most important to stir-fry it quickly over low heat. To make it smell like fire.

STEP 18/24

Lastly, add bean sprouts and chives and stir-fry them together.

STEP 19/24

Add a bit of pepper.

STEP 20/24

And pour the soy sauce that I made. Turn outward and sprinkle.

STEP 21/24

Stir-fry the bean sprouts as soon as possible so that they don't die. If you drop a drop or two of sesame oil before turning off the heat, it will taste more savory and Korean.

STEP 22/24

Place the stir-fried toppings on top of the tofu. Sprinkle the sauce around.

STEP 23/24

And sprinkle the gas obuse on top of it.

STEP 24/24

Lastly, if you cut chives or chives and put them on top, it's nutritious as a side dish!!! Japanese tofu dish Agedashidofu is completed.