Select an old tofu and cut it into strips, then remove the fishy smell. Generally, the weight of an old tofu is about 200~350g, which can basically meet the consumption of a plate of Japanese-style baked tofu. Put the prepared fresh old tofu on the chopping board and cut it into strips about cm long, and the width and height are about 1.5~2cm.
Some people may think that tofu has a strong beany smell and is not suitable for Japanese-style baked tofu. Actually, it is not. Just soak the cut tofu strips in a vessel filled with boiling water for 1~2 minutes, which can only reduce the beany smell in old tofu and help shape these tofu strips.
Wrapping seaweed with a layer of starch is one of the important accessories of Japanese-style baked tofu. It is suggested to choose thinner pieces of seaweed, cut seaweed into pieces slightly shorter than tofu strips and wrap them in the middle of tofu.
Then put the tofu blocks wrapped in Shanghai Taiwan into a bowl filled with starch, so that the starch on the tofu blocks can be wrapped as evenly as possible to avoid the phenomenon that some tofu will be burnt due to uneven heating during the subsequent cooking process.
Boil the oil and fry the bean curd sticks at 50% oil temperature. Pour a small amount of cooking oil into the pot and turn to medium-hot oil. The oil temperature should not be too high, so as to prevent the tofu from being fried when adding tofu strips. Generally the oil temperature can reach 50%. At this time, slowly put the tofu strips wrapped in starch into the pot and fry them. The range of exercise should not be too large, and the heat should be moderate.
Generally, it is enough to fry the tofu strips until they are golden on six sides. For friends who like a little toughness, you can extend the frying process for a period of time and keep the starch on the surface of tofu strips slightly anxious, which will make this Japanese-style baked tofu taste richer.
Leave a small amount of cooking oil at the bottom of the pot, add the cooking sauce and stir fry again. This step should be the crowning touch of this Japanese tofu dish. Leave a small amount of cooking oil at the bottom of the pot. When the oil temperature rises, put the tofu strips that have just been fried out of the pot into the pot again. At the same time, pour the cooking sauce preliminarily prepared according to personal taste into the pot and stir fry.
Similarly, this step should not be too hot. Although the tofu strips prepared in the early stage have been initially formed, if the heat is too large, it will also affect the taste of Japanese tofu. In the process of constantly stirring, we will find that the sauce in the pot is getting more and more sticky. After absorbing the excess water, this Japanese-style baked tofu can be tasted out of the pot.
In these short steps, a delicious and healthy Japanese-style baked tofu is completed, and the choice of ingredients is relatively easy. Friends might as well have a try. This Japanese-style baked tofu is not only the favorite of adults, but also suitable for children's diet. Parents and friends can learn to cook for their children at home, which not only ensures the taste and cleanliness, but also avoids the endless troubles caused by food additives. Why not?