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VEGAN FRIED TOFU WITH YUZU DRESSING

最終更新: 1月12日






Yuzu is now in abundant in Japan.

Some people say Yuzu is somewhere between grapefruit and lime.

It's a very refreshing citrus not as tart as lemon.

Just perfect for making dressing.


Today, I'm paring with fried tofu to make a vegan comforting dish.


This vegan yuzu fried tofu can be topped on the noodle and salad.

Of course just delicious as is!





<VEGAN FRIED TOFU WITH YUZU DRESSING/揚げ出し豆腐の柚子ソースがけ>


<Yield> 2 servings


<Prep time> 10 mins


<Cook time> 5 mins


<Ingredients>


400g = 1 block of firm tofu

spring onion / leek

1 large yuzu/ lime

1 tbsp worth of chopped ginger


Yuzu dressing

1 tsp of sugar

2 tbsp of rice vinegar without MSG

1 ½ tbsp of yuzu juice

1 ½ tbsp of soy sauce

½ cup of organic potato starch



<Directions>

1; Put something heavy on top of the tofu to remove the moisture for 15mins.

Cut tofu into 2 inch dice.


3; Chop ginger and spring onion finely. Mix 1 tsp of sugar, 2 tbsp of vinegar, 1 ½ tbsp of yuzu juice and 1½ tbsp of soy sauce. Add chopped ginger and spring onion.


2; Coat tofu with the potato starch. Shallow fry them until all the surface become nice and brown. Transfer onto the wire rack to drain the excess oil. Plate them and drizzle sauce ( process 2). Sprinkle some chopped spring onion and yuzu zest if you want.



<Miwa’s tips> ※Watch more on YouTube!

・If the sauce is too tangy for you, feel free to add less vinegar OR add more sugar to balance out.


・You can swap YUZU for lime.



<Storage time>

Store it in a air-tight container in the fridge for 2 days. but it's the best to eat right after!


<Recommended sides>

ONIGIRI MISO EGGPLANT/ 味噌ナスおにぎり

SOY CREAMY MISO SOUP


<Did you try this recipe??>

Let me know by tagging me on Instagram

Love to see your creations!

2021/01/12 MIWA


The links displayed in the webshop will take you to a third party website, such as Amazon, where you can purchase the item, and Miwa's Japanese Cooking Class receives a very small commission.



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