//]]> Simple Way to Prepare Quick Boiled Tofu for Hotpot | Make Your Favorite Restaurant Dishes At Home!

10/10/2020 19:23

Simple Way to Prepare Quick Boiled Tofu for Hotpot

by Theodore Guzman

Boiled Tofu for Hotpot
Boiled Tofu for Hotpot

Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, boiled tofu for hotpot. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Boiled Tofu for Hotpot is one of the most popular of recent trending foods in the world. It’s easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Boiled Tofu for Hotpot is something which I’ve loved my whole life. They’re nice and they look fantastic.

Today's Oishiy recipe is ''Yudofu Boiled Tofu Hot Pot''. In Japan this recipe are buddhist priest food because they are vegetarian. Doesn't matter if she was baking, grilling, or frying it. She said she boils it then keeps it in the refrigerator til she needs it.

To begin with this recipe, we have to first prepare a few components. You can cook boiled tofu for hotpot using 6 ingredients and 5 steps. Here is how you can achieve that.

 

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The ingredients needed to make Boiled Tofu for Hotpot:
  1. Make ready 1 1/2 blocks Tofu
  2. Take 15 cm Kombu for dashi stock
  3. Get 1 pinch Natural Salt
  4. Get 1 Mizuna (or chrysanthemum greens)
  5. Take 1 Ponzu
  6. Prepare 1 Yuzu pepper paste

Tofu: Either you love it, or you haven't had it prepared well. The jiggly soybean product has been around for eons—William Shurtleff and Akiko Aoyagi's History of Frozen tofu can be defrosted in the fridge or microwave, or tossed into boiling water—boiling may sound. How long you boil tofu should depend on the desired texture you're looking for in your recipe. For example, if you want a more meat-like texture, let the tofu boil a little longer so the outside edges become tougher.


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Steps to make Boiled Tofu for Hotpot:
  1. Cut the mizuna into 4 equal portions, and set aside.
  2. Wipe clean the kombu slices with a damp, tightly wrung out kitchen towel. Cut several slices into the kombu with a pair of scissors, and place in your earthenware pot. Add enough water to cover the tofu.
  3. Slice the tofu into bite-sized pieces (this time, I cut one block into 6 portions). After the kombu seaweed has softened, place the tofu in the water, add salt, then turn on the heat.
  4. Taking care not to let the water boil, wait for the tofu pieces to warm up. When they start to waver in the water and have been heated through, add mizuna (or chrysanthemum greens). Once the vegetables are cooked through, you're done!
  5. Garnish with your desired toppings. The standard choices in our household are ponzu, green onion, and yuzu pepper paste.

How long you boil tofu should depend on the desired texture you're looking for in your recipe. For example, if you want a more meat-like texture, let the tofu boil a little longer so the outside edges become tougher. The tofu absorbs the flavors of this fragrant, spicy broth, making it anything but bland. Look for fresh Chinese-style noodles in the refrigerated case of your supermarket alongside wonton View image. Spicy Tofu Hotpot. this link is to an external site that may or may not meet accessibility guidelines.

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