Name: Deep-Fried Tofu and Mushroom Herb Salad
Cuisine: 和食
Ingredients: 2 blocks deep-fried tofu (atsuage); 50g shimeji mushrooms; Frozen spinach, to taste; Shredded cabbage, to taste; 2 tbsp noodle soup base (tsuyu, double-concentrated); 1 tbsp ground sesame seeds; 1 tsp sesame oil; Grated garlic paste, a pinch; 2 shiso leaves

About "Deep-Fried Tofu and Mushroom Herb Salad"

A healthy deep-fried tofu and mushroom salad selected from the recipe book of popular Fukuoka-based food influencer Hama-gohan. Boiling the deep-fried tofu first removes excess oil, while baking it in a toaster oven makes it crispy on the outside. Tossed in an exquisite noodle soup (tsuyu) based savory dressing, this dish is perfect for anyone on a diet.

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Tips for Making "Deep-Fried Tofu and Mushroom Herb Salad"

Prep
- Boiling the deep-fried tofu in boiling water for about 2 minutes before baking removes excess surface oil and makes the inside fluffy.
Heat Control
- Thoroughly pat the boiled tofu dry with paper towels, then bake in a toaster oven for 3 minutes until the surface is crispy.
Seasoning
- The special dressing is a mix of 2 tbsp noodle soup base (double-concentrated), 1 tbsp ground sesame seeds, 1 tsp sesame oil, and a pinch of garlic paste. Toss thoroughly with the ingredients.
Substitutions
- If you don't have komatsuna or lettuce, you can easily substitute them with frozen spinach or shredded cabbage.

Ingredients for "Deep-Fried Tofu and Mushroom Herb Salad"

9 items

* Tap ingredient names to find on Amazon

2blocks deep-fried tofu (atsuage)
50gshimeji mushrooms
Frozenspinach, to taste
Shreddedcabbage, to taste
2tbsp noodle soup base (tsuyu, double-concentrated)
1tbsp ground sesame seeds
1tsp sesame oil
Gratedgarlic paste, a pinch
2shiso leaves

How to Make "Deep-Fried Tofu and Mushroom Herb Salad"

1
Cut 2 blocks of deep-fried tofu into quarters crosswise (bite-sized pieces).
2
Place the deep-fried tofu in boiling water and boil for about 2 minutes. The water turning cloudy is proof that the excess oil is being removed.
3
Drain the boiled tofu in a strainer and thoroughly pat dry with paper towels.
4
Arrange the tofu on a toaster oven tray lined with aluminum foil and bake for 3 minutes until the surface becomes crispy.
5
Cut 50g of shimeji mushrooms, place them in a microwave-safe bowl, cover with plastic wrap, and microwave for 1.5 minutes.
6
In a bowl, mix 2 tbsp noodle soup base, 1 tbsp ground sesame seeds, 1 tsp sesame oil, and a pinch of garlic paste to make the special dressing.
7
Add the microwaved shimeji mushrooms, spinach, and toasted tofu to the dressing, and toss well to combine.
8
Spread the shredded cabbage on a plate, then top it with the tossed ingredients along with the dressing.
9
Tear 2 shiso leaves by hand, scatter them over the top, and serve.

Food Science

Why This Dish Tastes So Good

Boiling the deep-fried tofu to remove excess oil and then baking it in a toaster oven evaporates surface moisture, allowing the dressing to absorb better while improving the texture. Additionally, combining the inosinate and glutamate in the noodle soup base with the guanylate and glutamate in the shimeji mushrooms creates a synergistic umami effect, resulting in a deep, rich flavor.

Umami CompoundsMoisture Control

Detailed Commentary on "Deep-Fried Tofu and Mushroom Herb Salad"

* Content organized by topics from the video.

Special Collab! Hama-gohan's First Face Reveal

Hi, I'm Monkichi, a culinary researcher! Today, I raided the new home of the super-popular food influencer Hama-gohan in Fukuoka. Amazingly, although Hama-gohan has appeared on TV, this is his first time showing his face on YouTube or social media! I'm honored to witness such a rare occasion. We were also joined by our regular collaborator, Shiracchi, making it a lively cooking session with three guys. The opening was full of friendly banter, with me joking about losing my memory when drinking, and Shiracchi quickly chiming in with, 'But we've collaborated before!'

Behind the Scenes of a 500-Recipe Book

Today, Hama-gohan will cook a dish from his recipe book published in May, titled 'Yaruki 1% Ippin Dake Gohan' (1% Motivation, One-Dish Meals). This book features an astonishing 500 recipes, which shocked me. Hama-gohan laughed and admitted, 'I don't even remember them all; looking at it is like looking at a high school yearbook.' He shared the grueling behind-the-scenes story of doing nothing but cooking every single day for six months during production. From this massive collection, we chose 'Deep-Fried Tofu and Mushroom Herb Salad.' We'll be presenting a special collaboration version with a little extra touch from me.

Monkichi's Secret: Why Boil Deep-Fried Tofu?

While Hama-gohan's original recipe pan-fries the tofu, we are adapting it to use a toaster oven today. Here, I introduced my special 'extra step': boiling the deep-fried tofu before baking it! Boiling removes excess surface oil, making it healthier, and restores moisture to the tofu, making the inside incredibly fluffy. Hama-gohan jokingly complained, 'My motivation just jumped from 1% to 90%!' Although it adds a bit of effort, this professional technique dramatically improves the texture.

Prepping, Boiling, and Toasting the Tofu

First, cut 2 blocks of deep-fried tofu into bite-sized quarters. Place them in boiling water and boil for about 2 minutes. As they boil, the water will turn cloudy, which is proof that the excess oil is being removed. Once boiled, drain them in a strainer and thoroughly pat dry with paper towels. Next, place them in a toaster oven lined with aluminum foil and bake for 3 minutes. Once the surface gets a nice, crispy texture, they are ready. The contrast between the crispy exterior and the fluffy interior from boiling adds a wonderful accent to the salad.

Fukuoka Talk & Unexpected Ingredient Swaps

While the tofu is toasting, cut 50g of shimeji mushrooms, place them in a microwave-safe bowl, cover with plastic wrap, and microwave for 1.5 minutes. During this time, Hama-gohan, who is from Fukuoka, and I got into an exciting conversation about local ramen and udon. We were passionately discussing 'Taiho Ramen' in Kurume, the birthplace of tonkotsu ramen, when an unexpected trouble occurred! The komatsuna (Japanese mustard spinach) and lettuce we were supposed to use were nowhere to be found in the fridge. However, like true pros, we adapted on the fly using frozen spinach and shredded cabbage. It turned into a great demonstration of real-life home cooking wisdom: making do with what you have.

Making the Dressing and Final Plating

Next, we make the special dressing. In a bowl, thoroughly mix 2 tbsp of double-concentrated noodle soup base (tsuyu), 1 tbsp of ground sesame seeds, 1 tsp of sesame oil, and a pinch of garlic paste. Hama-gohan is such a tsuyu lover that he says if he could only bring one thing to a deserted island, it would be tsuyu. Add the microwaved shimeji mushrooms, spinach, and the freshly toasted tofu into this dressing, and toss well so the flavors absorb. Spread the shredded cabbage on a plate, generously pile the tossed ingredients on top along with the dressing, and finish by tearing 2 shiso leaves over it to release their aroma. The fragrant Deep-Fried Tofu and Mushroom Herb Salad is complete!

Tasting the Salad and Toasting with Drinks

With the salad complete, it's finally time to taste it. Taking a bite, Shiracchi praised it highly, saying, 'Delicious! It's so well-seasoned and incredibly tasty!' Boiling the tofu beforehand was the perfect modification, as it allowed the dressing to soak in beautifully, making the inside juicy. The crunch of the substituted cabbage was also fantastic, making the swap a huge success. At this point, someone asked, 'Wait, where are the drinks?' so we poured some highballs and toasted with a cheerful 'Yoisho!' It pairs perfectly with alcohol, and everyone was thoroughly satisfied with this irresistible, healthy appetizer salad.

Shiracchi's Healthy Analysis & Outro

To wrap things up, Shiracchi explained the health benefits of this recipe. By boiling and then toasting the deep-fried tofu, you significantly cut down on excess fat while still getting high-quality soy protein. Additionally, the volume-boosting effect of the mushrooms and cabbage makes it incredibly filling and satisfying despite being low in calories, making it the ultimate diet-friendly dish. At the end of the video, we introduced Hama-gohan's recipe book and another collaboration video, 'Steamed Pork Shabu-Shabu and Lettuce,' featured on Shiracchi's channel. It was a wonderful collaboration filled with smiles from start to finish.

About 家族のための男飯🐒もんきち

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