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Midterms are terrribleeee! Some people say that college/university is the best time of your life, but exams really makes me have doubts about that -laugh-.
But I’m finally on Fall Break! That means I can cook!
So, this time, I thought I’d try tempura tofu. I’d been to a Japanese restaurant with some friends the other day, and I had some pretty good tempura yam, and I suddenly thought, “Wouldn’t tempura silken tofu be awesome? Crispy on the outside but soft (and maybe even custard-like) on the inside?” And besides, we can’t really deny it–almost anything deep-fried tastes good.
As a warning, this post is a bit long (some more text than usual), but it has a lot of tips with dealing with silken tofu when you’re trying to deep fry it.
So it isn’t really sashimi in the real sense, but it’s raw silken tofu, and who doesn’t love that smooth silky texture with its refreshing soy taste?
This dish is excellent for summers, but I’m having it in the coolness of spring, and I still love it. It’s also very fast and the ingredients are easy to obtain and put together and is normally enough to serve as a meal in and of itself.
More silken goodness beneath the jump~!
