Atsuage (Thick Fried Tofu) Nanban-zuke
ID: ad705661...
This is a simple, budget-friendly recipe featuring savory pan-seared thick fried tofu combined with crisp vegetables in a special sweet and sour Nanban marinade. Coating the tofu in potato starch before searing helps it absorb the marinade perfectly, resulting in a juicy, succulent texture. It is perfect for meal prep or as an appetizer for drinks.
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🍳 Cooking Flow
Slice or julienne the vegetables, wipe excess oil from the thick fried tofu, and cut into bite-sized pieces. → Boil the soy sauce, mirin, sugar, and water, then stir in the vinegar and pour the hot marinade over the onions and carrots. → Coat the thick fried tofu with potato starch and stir-fry in a pan with sesame oil for about 5 minutes until golden brown on all sides. → Add the freshly cooked tofu, green bell peppers, and chili pepper to the container with the marinade, mix well, and marinate in the refrigerator for 30 minutes to 1 hour.
Cooking Steps
Brief Cooking Order
Slice or julienne the vegetables, wipe excess oil from the thick fried tofu, and cut into bite-sized pieces. → Boil the soy sauce, mirin, sugar, and water, then stir in the vinegar and pour the hot marinade over the onions and carrots. → Coat the thick fried tofu with potato starch and stir-fry in a pan with sesame oil for about 5 minutes until golden brown on all sides. → Add the freshly cooked tofu, green bell peppers, and chili pepper to the container with the marinade, mix well, and marinate in the refrigerator for 30 minutes to 1 hour.
Introduction
This is a simple, budget-friendly recipe featuring savory pan-seared thick fried tofu combined with crisp vegetables in a special sweet and sour Nanban marinade. Coating the tofu in potato starch before searing helps it absorb the marinade perfectly, resulting in a juicy, succulent texture. It is perfect for meal prep or as an appetizer for drinks.
Step 1
Thinly slice the onion, remove the core, and place in a storage container.
Step 2
Peel the carrot, slice thinly on a diagonal, julienne into strips, and add to the same container as the onions.
Step 3
Push in the stem of the bell pepper, cut in half, remove seeds and stem, then julienne (set aside in a separate bowl to prevent discoloration).
Step 4
Cut the chili pepper in half, remove the seeds, and slice into thin rounds using kitchen shears.
Step 5
Wrap the thick fried tofu in paper towels to gently wipe off excess oil, then cut into bite-sized pieces (e.g., 6 pieces per block).
Ingredients List
Important Notes
By pouring the hot marinade directly over the onions and carrots, the carrots are lightly cooked and the sharp bite of the onions is removed. 💡
Adding the bell peppers at the same time as the tofu keeps them vibrant and green, preventing them from fading as they would if soaked in the hot marinade from the start. ⚠️
Coating the tofu with potato starch allows the marinade to thicken and cling to the surface, making it surprisingly flavorful. ✨
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