Japanese tofu recipe | Ankake Doufu (Savory Dashi Sauce) 🍚

Описание: This is ankakedoufu, Japanese style tofu with ankake sauce. A savory sauce typically made with dashi broth thickened using a starch like arrowroot flour or potato starch (katakuriko). You can eat all kinds of things with ankake including soba, udon, rice and of course tofu!

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In this case, the star of the dish is tofu! But this is no ordinary tofu… this is tofu that has been simmered in konbu stock. The konbu helps to imbue the tofu with additional umami and a very delicate flavor 😛

This is one easy tofu recipe that you can use with silken tofu or firm tofu, whichever you prefer!

☝ For more info on my online Japanese tofu cooking course and to get this recipe visit https://www.tofuryouri.com.

There you'll find more info on my Tofu Ryouri Simple Japanese tofu recipes cookbook and more! 😛

dashi that i'd recommend -
https://geni.us/L1HEc (Amazon)


🤔Question of the day - Do you like the white part of the green part of green onions? lmk in the comments!



☝TIP - always make sure you remove excess water from your tofu-
The primary types of tofu I use are soft tofu and firm tofu. One of the key steps in making any tofu dish a success is removing excess water from the tofu.

Tofu is over 80% water. So if not drained properly you’ll end up with a diluted seasoning or sauce.

By removing excess water, you also concentrate the tofu flavor, umami, and improve the texture. If you're frying it, it'll reduce any splattering caused by water mixing with oil.

There are several ways you can remove excess water from tofu. Also referred to as mizuwokiru (水を切る), literally to cut the water.

One easy way is to use a press like the TofuXpress-
https://geni.us/ZI2KKuV (Amazon)


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