Japanese tofu is a relatively common food, it tastes very good, very tender and fragrant, you can make a variety of dishes. Japanese tofu and ordinary tofu is different, it is mainly made of eggs, the color is yellow, and is not a soybean product, it originated in Japan in the Edo period, so it is called Japanese tofu.

Why is Japanese tofu called Japanese tofu

This kind of tofu originated in the Edo period in Japan, spread to Southeast Asia, and finally from Malaysia to China. Its composition is different from Chinese tofu. While most Chinese tofu is processed from soy products, Japanese tofu is mainly made from eggs. Therefore, Japanese tofu also became egg tofu and jade tofu.

Traditional Japanese tofu is made from eggs and Japanese stock. The ratio of egg to stock was about 1:2. It was mixed well and steamed.

Modern factories mass-produced Japanese tofu is generally made with pure water instead of Japanese ingredients, and other flavorings and food additives such as sodium pyrophosphate and sodium tripolyphosphate are generally added and packaged in tubular plastic bags.

What Japanese tofu is made of

Japanese tofu is also known as egg tofu and tamago tofu. It has a texture similar to tofu. With egg as the main ingredient, supplemented with purified water, vegetable protein and natural flavorings, it is a traditional high-quality vegetable protein food with the smoothness, freshness and aroma of tofu and the flavor of egg.

Strictly speaking, Japanese tofu is not tofu, but it is similar in texture to tofu. It is a traditional high-quality plant protein food, with the effect of lowering blood pressure, phlegm, anti-inflammatory, beauty, antiemetic, etc. It has high nutritional value and low price, which is loved by the majority of consumers.

Japanese tofu recipes 1, braised Japanese tofu

Ingredients:

Japanese tofu, green peppers, mushrooms, bamboo shoots, carrots, egg whites, corn starch, green onions, ginger, salt, sugar, monosodium glutamate (MSG) and a small amount of soy sauce

Practice:

(1) carefully open the package of Japanese tofu, cut it into thin slices of 2 centimeters;

(2) will be other vegetable ingredients into thin slices and set aside;

(3) Wrap the Japanese tofu in egg white, batter it with cornstarch, fry it in oil, turn it golden brown, take it out, and set aside;

(4) Pour a little salad oil into a pan, sauté the onion and ginger, then pour in the thinly sliced vegetables, season with salt, MSG, and a little soy sauce;

(5) Lastly, pour in the fried tofu. Pour it in and turn it over carefully, otherwise it will break and affect the appearance;

(6) Add a little sugar when boiling. If there is soup, it is better to add sugar. 1 minute after turning off the heating device.

2, iron plate Japanese tofu

Ingredients:

Japanese tofu, 200 grams of minced pork, soybean paste, American pepper, Hangzhou pepper, chicken essence, monosodium glutamate (MSG), sugar, pepper, cornstarch, a little soy sauce

Practice:

(1) first Japanese tofu from the center cut down, take out the two sides, and then each piece of tofu into four segments, cut into containers, sprinkled with dry Starch, cut the American pepper and Hangzhou pepper into small rounds;

(2) Heat the wok, put the vegetable oil into the wok and boil it to 40% of the oil temperature. The temperature of the oil should not be too low or too high. Too low will remove the paste, too high the starchy paste will bubble and tend to splash oil. Put the tofu into the pan and fry it until golden and crispy, put the oil together;

(3) Add the base oil, add the minced meat and stir-fry, add the bean paste, stir-fry the chili pepper rings to make the red oil, add a little water, seasoning, chicken essence, MSG, pepper, sugar and soy sauce, thicken the sauce and pour the oil;

(4) After mixing the sauce, take out the tofu that has been drenched in the hot oil, put it into the burned iron plate or cutlery in a burnt iron plate or utensil, pour in the sauce and sprinkle with chopped green onion.