Recipe of Speedy Japanese Style Tofu en Cocotte with Lots of Sauce

Hello everybody, welcome to my recipe site. Today I’m gonna show you how to prepare a special dish, Japanese Style Tofu en Cocotte with Lots of Sauce. It is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna smell and look delicious.

Japanese Style Tofu en Cocotte with Lots of Sauce Recipe. I eat it like this cold or warm up my tofu in the microwave for a minute. Remember to compress your tofu to release all the water that it has absorbed in order for it to absorb the flavor of this dressing instead before making this dish and it'll be much better!

You can have Japanese Style Tofu en Cocotte with Lots of Sauce using 14 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Japanese Style Tofu en Cocotte with Lots of Sauce

1. Prepare 180 grams of Firm tofu (silken tofu is okay too).
2. It’s 45 grams of Nagaimo yam.
3. Make ready 1 of Egg.
4. You need 1 pinch of Salt.
5. It’s 1/3 tsp of Dashi stock granules.
6. Make ready 200 ml of Water.
7. Prepare 1 tsp of each Mirin, sugar.
8. You need 4 stick of Imitation crab sticks.
9. Prepare 10 of edamame in their shells Edamame (frozen).
10. Prepare 1/2 tsp of Soy sauce.
11. Make ready 1 of Salt.
12. Make ready of Katakuriko slurry.
13. Prepare 2/3 tbsp of Katakuriko.
14. Take 1 tbsp of Water.

Unlike the healthy "food-like substance" known as "tofu" in Western countries, Japanese tofu is a dish so flavorful that it deserves to sit on a culinary pedestal of Asian cuisine.There is something seriously addictive about eating silky tofu cubes coated in a fiery red hot sauce that's begging to be poured on virgin white rice.It's like catnip for spicy food lovers!I've made it with and without meat and ordered it both ways as well and guess what - vegan mapo tofu wins on every level!

Japanese Style Tofu en Cocotte with Lots of Sauce step by step

1. Cut the nagaimo yam into small pieces. Put the tofu into the bowl of a food processor while crumbling it up, add the cut up nagaimo, egg, and a pinch of salt, and process until smooth. Pour the mixture into cocotte bowls..
2. Cover the cocottes with plastic wrap and microwave for 3 to 4 minutes. In the meantime, take the edamame beans out of the pods, and shred the imitation crab sticks..
3. Put the shredded imitation crab stick, edamame beans and soy sauce into a pan and bring to a boil. Add the katakuriko dissolved in water to thicken. Adjust the seasoning with salt..
4. Pour the sauce over the cocottes, garnish with yuzu peel if you have it, and it's done..

A popular appetizer menu at Izakayas and Japanese restaurants, Agedashi tofu is crispy deep fried tofu served in flavorful tsuyu sauce with grated radish, green onion, and bonito flakes as toppings.If you don't mind deep-frying, this tofu dish is incredibly easy to make at home.Mix in yuzu and shiso, if desired.

Heat oil in a Dutch oven over medium heat.Stir in sugar, broth, soy sauce and chile-garlic sauce; cover and bring to a boil.Pan fry tofu over medium heat until both sides are lightly brown.In the same pan, heat oil to stir fry the pork until its colour turns.Reduce heat to medium and cook until the sauce is reduced by one third.