Colorful Pan-Fried Tofu with Crown Daisy and Red Pepper
Colorful Pan-Fried Tofu with Crown Daisy and Red Pepper
Beautifully Decorated Pan-Fried Tofu! A Low-Sodium Dish Balancing Health and Taste
Tofu, a low-calorie, high-protein food, is rich in isoflavones, which help prevent osteoporosis. Its abundant dietary fiber is effective for preventing constipation and improving digestion. Furthermore, choline components contribute to brain health, boost immunity, enhance skin beauty, prevent aging, and are excellent for dieting, making it a complete food. Enjoy this delicious and healthy pan-fried tofu! We’ve beautifully decorated it with vibrant crown daisy and red pepper, making it look like a flower. This exquisite tofu dish is perfect for special occasions or when entertaining guests. Follow along now to create this wonderful tofu recipe!
Main Ingredients- 1 block (approx. 300g) firm tofu
- 2 large eggs
- 50g crown daisy (shungiku)
- 2 red chili peppers
Cooking Instructions
Step 1
Prepare all the ingredients before you begin cooking. You will need 1 block (about 300g) of firm tofu, 2 large eggs, 50g of crown daisy, 2 red chili peppers, 1 Tbsp of cooking sake, 2 Tbsp of starch, a pinch of salt, 1 Tbsp of perilla oil, and some vegetable oil for pan-frying.
Step 2
Cut the tofu into bite-sized pieces, about 1 cm thick. You can cut them into squares or half-moon shapes. Sprinkle a pinch of salt over the cut tofu and let it rest for about 5 minutes to season it. This helps the flavor penetrate the tofu.
Step 3
Wash the red chili peppers, remove the stems, and thinly slice them into rounds about 0.5 cm thick. If there are seeds, gently scrape them out with a spoon or chopstick. Wash the crown daisy and trim the tough stems.
Step 4
Crack the eggs into a bowl. Whisk them well with a fork or whisk to remove the chalazae (the white stringy bits). Add 1 Tbsp of cooking sake to the eggs; this helps to eliminate any eggy smell and adds a pleasant aroma. Mix thoroughly.
Step 5
Place the seasoned tofu pieces on paper towels. You can use multiple layers of paper towels or place another paper towel on top and gently press down. Absorb as much moisture as possible from the surface of the tofu. Removing excess moisture is crucial for the egg batter to adhere well and prevent the tofu from breaking apart during cooking.
Step 6
Lightly coat both sides of the moisture-removed tofu with starch (or pancake mix). A thin, even coating of starch will help the egg batter stick better and result in a crispier texture when fried. Gently shake off any excess powder.
Step 7
Heat a non-stick pan over medium heat. Add 1 Tbsp of vegetable oil and 1 Tbsp of perilla oil, swirling to coat the pan. Once the oil is moderately hot, carefully place the starch-coated tofu pieces into the pan, one by one. Spoon the whisked egg mixture over each piece of tofu, ensuring it’s evenly coated.
Step 8
On top of the egg-coated tofu, artfully arrange the crown daisy leaves and sliced red chili peppers. This adds a beautiful splash of color and enhances the dish with a fragrant aroma and a pleasant crunch.
Step 9
Reduce the heat to medium-low. Once the bottom of the tofu is golden brown and cooked, carefully flip each piece to cook the other side until it’s also golden and evenly browned. Once both sides are beautifully golden and cooked through, remove from the pan and serve on a plate. Your delicious pan-fried tofu is ready!
