Tofu Tempura with Thick Nanban Style Sauce
Tofu Tempura with Thick Nanban Style Sauce

Hello everybody, it’s John, welcome to my recipe page. Today, we’re going to make a distinctive dish, tofu tempura with thick nanban style sauce. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Tofu Tempura with Thick Nanban Style Sauce is one of the most popular of recent trending meals in the world. It is appreciated by millions daily. It is easy, it is quick, it tastes delicious. They are nice and they look fantastic. Tofu Tempura with Thick Nanban Style Sauce is something which I have loved my whole life.

Tempura should be very light and delicate. It may be so light that it does not even fully cover the thing which is tempura'd, letting bits of color show through. Today, we are making tofu, but of course, you can tempura whatever you like.

To begin with this particular recipe, we have to prepare a few components. You can have tofu tempura with thick nanban style sauce using 13 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Tofu Tempura with Thick Nanban Style Sauce:
  1. Take 200 grams Tofu
  2. Get 1/3 Japanese leek
  3. Take 1/2 tbsp Sugar
  4. Prepare 1 1/2 tbsp Boiling water
  5. Prepare 2 tbsp Soy sauce
  6. Take 2 tbsp Mild vinegar
  7. Take 1 tbsp Honey
  8. Get 1/2 tbsp Ketchup
  9. Take 1/2 a chili pepper Sliced red chili peppers *
  10. Prepare 3 tbsp Tempura flour
  11. Prepare 3 tbsp Water
  12. Prepare 1/2 tsp Aonori
  13. Get 1 an appropriate amount Oil for deep frying

It is most often served with a dipping sauce called tentsuyu, made from. The sauce is light and refreshing and it can magically uplift the deliciousness of tempura in an instant. With just a handful of pantry ingredients, you can make Serve the warm tempura dipping sauce with your favorite tempura. Grate daikon radish (I use this grater) and squeeze water out gently and serve.

Instructions to make Tofu Tempura with Thick Nanban Style Sauce:
  1. Slice the tofu into 1.5 cm thick bite size pieces, and drain all excess water with kitchen paper towels. Cut the leek into thin diagonal slices.
  2. Put the sugar and water into a heat-safe container and dissolve the sugar. When it's dissolved, add the soy sauce, vinegar, honey, ketchup and chili pepper and mix well, then add the leek.
  3. In a bowl mix the tempura flour, water and ao-nori seaweed, and dip the tofu from step 1 into this batter. Deep fry in oil heated to a rather high temperature until light and crisp.
  4. As soon as each tofu piece has been fried until light and crisp, immediately put into the container from Step 2, mix rapidly and transfer to a serving plate. (Attention: If you're too slow, the tempura coating will fall off the tofu!)
  5. If you have small children, you may want to omit the red chili pepper or add it without cutting it up…

Japanese style egg roll with mentai mayo sauce. Fried tofu grilled with cheese & mentai mayo sauce. Thick pork slices marinated in house sauce with rice. Could also do with more salmon in the salmon & roe rice. Authentic Chicken Nanban recipe, made with fried chicken coated in a crispy egg batter that's soaked in a sweet and sour nanban sauce.

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