TOFU SKIN NEAR ME RECIPES

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INARIZUSHI (INARI SUSHI) RECIPE | ALLRECIPES



Inarizushi (Inari Sushi) Recipe | Allrecipes image

Sushi rice is stuffed inside pouches of fried tofu! A delicious snack any day of the week.

Provided by Laila V

Categories     World Cuisine    Asian    Japanese

Total Time 1 hours 0 minutes

Prep Time 20 minutes

Cook Time 40 minutes

Yield 12 servings

Number Of Ingredients 9

6 aburaage squares (fried tofu)
2 tablespoons all-purpose flour
salt and freshly ground black pepper to taste
2 cups uncooked white rice
5 cups water, divided
? cup rice vinegar
2 tablespoons olive oil
5 tablespoons white sugar
3 tablespoons soy sauce

Steps:

  • Press each fried tofu square using a rolling pin to flatten. Place flour in a bowl and toss tofu in the flour. Season with salt and pepper.
  • Heat olive oil in a skillet over medium-high heat. Add tofu and cook until golden brown, turning from time to time, 4 to 6 minutes. Set aside to cool while you prepare the rice.
  • Bring 4 cups salted water to a boil in a pot, add rice, cover, and reduce heat to low. Simmer until rice is tender, about 18 minutes. Remove from heat and fluff, draining any excess water. Stir in rice vinegar and additional salt. Keep warm.
  • Cut fried tofu squares in half and carefully open to make pouches.
  • Heat 1 cup water in a saucepan over medium heat; stir in sugar and soy sauce. Add tofu and cook until liquid has evaporated, 10 to 15 minutes. Remove tofu pouches and stuff with rice.

Nutrition Facts : Calories 177.1 calories, CarbohydrateContent 31.8 g, FatContent 3.8 g, FiberContent 0.7 g, ProteinContent 3.7 g, SaturatedFatContent 0.6 g, SodiumContent 241.1 mg, SugarContent 5.5 g

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TOFU SKINS: FRIED, STEAMED, STUFFED, SEARED | TASTE
Apr 12, 2018 · Tofu skins, sometimes called yuba, are a prized part of the tofu-making process, in which soy milk is boiled and concentrated. A thin film naturally forms on top of the cooling milk, which is skimmed off in sheets, often hung to drip-dry, and sold either fresh or dehydrated. Chinese and Japanese cooks have long used tofu skins in braises, stir ...
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Dec 11, 2020 · Tofu skin (??), bean curd sheet, or yuba is the skin that forms at the top of fresh soy milk.. Chinese invented soy milk, and from soy milk, various types of tofu—silken, soft, firm, tofu pudding and tofu skin—are created. It’s amazing just how versatile the mixture of soy beans plus water is.
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Tofu skin (??), bean curd sheet, or yuba is the skin that forms at the top of fresh soy milk.. Chinese invented soy milk, and from soy milk, various types of tofu—silken, soft, firm, tofu pudding and tofu skin—are created. It’s amazing just how versatile the mixture of soy beans plus water is.
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Once dry, cut the tofu into equal pieces about 1-1 1/2 inches in width and length (depending on the size of the block of tofu). Pat dry. Heat cooking oil in a wok over medium heat until almost smoking. Carefully add the tofu pieces into the wok and fry until golden brown, turning to brown both sides. Remove with a slotted spoon or wire mesh ...
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Oct 15, 2019 · On top of the tofu, place a tray with a small weight or a flat plate upside down. Lift one end of the cutting board so that the water drains well. Leave it for 10-15 minutes. I prepared one momen tofu (the tofu at the back) and silken tofu (the tofu in front). Pat dry the tofu and deep fry.
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