Recipe
One of the Best Tofu Recipes! Yurin Tofu | Quick, Filling, and Perfect for Dinner
Ingredients
- Silkentofu (firm-style silken): 1 block (350g)
- Salt:a pinch
- Pepper:a pinch
- Potatostarch: 3-4 tbsp
- Riceoil: 2 tbsp
- Sesameoil: 1 tsp
- Soysauce: a pinch
- Greenonion: 10cm
- Myoga(Japanese ginger): 2
- Mirin:1 tbsp
- Vinegar:3 tbsp
- Sugar:1.5 tbsp
- Soysauce (for sauce): 3 tbsp
- Sesameoil (for sauce): 1 tbsp
- Toastedsesame seeds: to taste
- Ginger:1/2 tsp
- Cucumbers:2
- Salt(for cucumbers): 1 tsp
- Sesameoil (for cucumbers): 1 tsp
- Yurinsauce: 3 tbsp
About "Yurin Tofu (Crispy Tofu with Sweet & Sour Sauce)"
This Yurin Tofu features drained silken tofu coated in potato starch and pan-fried in rice oil and sesame oil. Topped with a special sauce made of green onion, myoga (Japanese ginger), and ginger, it is crispy on the outside and wonderfully chewy on the inside. The versatile Yurin sauce can also be used for stir-fried cucumbers.
Tips for Making "Yurin Tofu (Crispy Tofu with Sweet & Sour Sauce)"
-
Prep
- Place a 100-yen shop cake cooling rack over a plate, put the paper-towel-wrapped tofu on top, and refrigerate for easy draining.
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Heat Control
- Do not touch when starting to fry; wait about 3 minutes on medium heat until golden. Flip once the bottom is crispy.
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Seasoning
- Microwave the mirin beforehand to cook off the alcohol. The balance of vinegar, soy sauce, and sugar is key for the sauce.
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Texture
- The potato starch coating plays a crucial role in making the outside crispy and the inside chewy.
Ingredients for "Yurin Tofu (Crispy Tofu with Sweet & Sour Sauce)"
20 items* Tap ingredient names to find on Amazon
- Silkentofu (firm-style silken): 1 block (350g)
- Salt:a pinch
- Pepper:a pinch
- Potatostarch: 3-4 tbsp
- Riceoil: 2 tbsp
- Sesameoil: 1 tsp
- Soysauce: a pinch
- Greenonion: 10cm
- Myoga(Japanese ginger): 2
- Mirin:1 tbsp
- Vinegar:3 tbsp
- Sugar:1.5 tbsp
- Soysauce (for sauce): 3 tbsp
- Sesameoil (for sauce): 1 tbsp
- Toastedsesame seeds: to taste
- Ginger:1/2 tsp
- Cucumbers:2
- Salt(for cucumbers): 1 tsp
- Sesameoil (for cucumbers): 1 tsp
- Yurinsauce: 3 tbsp
How to Make "Yurin Tofu (Crispy Tofu with Sweet & Sour Sauce)"
- 1
Draining the Tofu
Place a cake cooling rack over a deep plate, and place the silken tofu wrapped in paper towels on top. Put it in the refrigerator without plastic wrap to drain the excess moisture.
- 2
Making the Yurin Sauce
Cut 10cm of green onion lengthwise into quarters, then coarsely mince. Coarsely mince 2 myoga buds in the same way and place them in a bowl. Microwave 1 tbsp of mirin to cook off the alcohol, then add 3 tbsp of vinegar, 1.5 tbsp of sugar, 3 tbsp of soy sauce, 1 tbsp of sesame oil, toasted sesame seeds to taste, and 1/2 tsp of ginger. Mix well.
- 3
Cutting and Seasoning the Tofu
Remove the tofu from the refrigerator and cut it into 8 to 10 bite-sized pieces. Lay the tofu flat on the cutting board and sprinkle a pinch of salt and pepper on both sides to season.
- 4
Coating with Potato Starch
Spread 3-4 tbsp of potato starch on a tray and carefully coat all sides of the cut tofu. Press gently but firmly to ensure the potato starch adheres well.
- 5
Pan-Frying the Tofu
Heat 2 tbsp of rice oil in a frying pan and arrange the coated tofu. Leave a little space between the pieces so they don't stick together. Drizzle in 1 tsp of sesame oil. Cook over medium heat for about 3 minutes without touching until golden brown. Once the bottom is crispy and fragrant, gently flip and cook the other side. When both sides are done, drizzle a pinch of soy sauce around the edge of the pan to add a savory, charred aroma.
- 6
Stir-Fried Cucumber Yurin-Style
- 7
Cutting and Salting the Cucumbers
Cut off the ends of 2 cucumbers and cut them into bite-sized rolling cuts. Place them in a bowl, sprinkle with 1 tsp of salt, toss and massage gently, and let sit for about 15 minutes to draw out moisture.
- 8
Stir-Frying the Cucumbers
After 15 minutes, squeeze the excess moisture out of the cucumbers thoroughly. Heat 1 tsp of sesame oil in a pan and stir-fry the cucumbers over high heat for about 2 minutes. Stir-frying mellows the saltiness.
- 9
Plating and Serving
Plate the tofu and generously pour the prepared Yurin sauce all over it. Plate the stir-fried cucumbers alongside, and top with shredded red pepper if desired.
Food Science
Coating the tofu with potato starch before pan-frying locks in internal moisture, creating a moisture-control effect that results in a crispy exterior and a juicy interior. Additionally, the sauce perfectly balances the five basic tastes: the saltiness and umami of soy sauce, the sweetness of sugar and mirin, the acidity of vinegar, and the spiciness of the aromatics. This adds rich depth and satisfaction to the mild tofu, making it incredibly delicious.
Detailed Commentary on "Yurin Tofu (Crispy Tofu with Sweet & Sour Sauce)"
* Content organized by topics from the video.
Tofu Prep and a Clever Draining Hack
Today, we are making Yurin Tofu, a quick, filling dish that is perfect as a dinner centerpiece. We start by draining the star of the show: tofu. We are using a firm-style silken tofu. For draining, prepare a slightly deep plate and place a cake cooling rack (bought at a 100-yen shop) on top. Simply wrap the tofu in paper towels and place it on the rack—a brilliant hack to let the excess moisture drain away cleanly. There is absolutely no need to boil it or microwave it. Just leave it in the refrigerator like this without plastic wrap for a while. This effortless draining method keeps dinner prep stress-free, even on busy nights.
The Golden Ratio of the Versatile Yurin Sauce
While the tofu rests in the fridge, we will make the special Yurin sauce that defines this dish. First, cut about 10cm of green onion lengthwise into quarters, coarsely mince it, and transfer it to a bowl. Next, to add a refreshing flavor, cut 2 myoga (Japanese ginger) buds lengthwise into quarters, coarsely mince them, and combine them with the green onion. For the sauce seasonings, first microwave 1 tbsp of mirin to cook off the alcohol. Then, add 3 tbsp of vinegar, 1.5 tbsp of sugar, 3 tbsp of soy sauce, 1 tbsp of sesame oil, toasted sesame seeds to taste, and 1/2 tsp of ginger, and mix well. This sauce is incredibly versatile—the speaker confidently claims that 'even weeds would taste like a three-star meal with this sauce.'
Cutting and Coating the Tofu
Take the well-drained tofu out of the refrigerator and cut it into manageable pieces. Aim for 8 to 10 bite-sized pieces. If it feels like too much, you can save a couple of pieces for miso soup. Lay the cut tofu flat on the cutting board and sprinkle a pinch of salt and pepper on both sides to season. Next, spread 3 to 4 tbsp of potato starch on a tray and carefully coat the entire surface of the tofu. This potato starch coating plays a crucial role in making the outside crispy and the inside chewy when pan-fried. It is also essential for helping the special sauce cling to the tofu later.
Secrets to Pan-Frying Tofu to Crispy Perfection
Heat 2 tbsp of rice oil in a frying pan and arrange the potato starch-coated tofu. The trick is to leave a little space between the pieces so they do not stick together. Drizzle in 1 tsp of sesame oil for extra flavor. The most important rule when you start frying is 'absolutely do not touch' to prevent the coating from peeling off. Let it cook undisturbed over medium heat for about 3 minutes until golden brown. Once the bottom is crispy and fragrant, flip gently and fry the other side. Handle with care as it is delicate. When both sides are beautifully browned, finish by drizzling a pinch of soy sauce around the edge of the pan to coat the tofu in a savory, charred soy aroma.
Using Leftover Sauce: Stir-Fried Cucumber
Since we will have some of the versatile Yurin sauce left over, we will use it to make a quick side dish. Prepare 2 cucumbers. Cut off the ends and chop them into bite-sized rolling cuts. Place them in a bowl, sprinkle with 1 tsp of salt, massage gently, and let sit for 15 minutes to draw out moisture. During this wait, the speaker shares a heartwarming story about playing the card game Daifugo with her daughter and losing terribly. Once the time is up, squeeze the excess water out of the cucumbers thoroughly. Heat 1 tsp of sesame oil in a pan and lightly stir-fry the cucumbers over high heat for about 2 minutes. Stir-frying rounds out the saltiness and dramatically improves how well they absorb the sauce. Plate them and pour the remaining Yurin sauce generously over the top.
Tasting: Chewy Tofu and Crunchy Cucumber
Spread your favorite raw salad greens on a plate and beautifully arrange the golden-brown tofu on top. The secret to maximum deliciousness is to generously and casually pour the prepared Yurin sauce all over it. For a pop of color, top with shredded red pepper instead of tomatoes to complete this visually stunning dish. Taking a bite, the potato starch makes the outside crispy while the inside is incredibly chewy. The sauce, with its perfect balance of sweet and sour, clings beautifully to the tofu, making it absolutely irresistible. The lightly stir-fried cucumbers, with their crunchy texture and fragrant sesame oil, pair wonderfully with the sauce. It is a highly satisfying dish that is perfect as a dinner main or a side with drinks.
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