How to Diet Eating on a Dime Delicious Mackerel and Deep Fried Tofu with a Thick and Sweet Vinegar Sauce

How to Diet Eating on a Dime Delicious Mackerel and Deep Fried Tofu with a Thick and Sweet Vinegar Sauce Delicious, fresh and tasty.
Delicious Mackerel and Deep Fried Tofu with a Thick and Sweet Vinegar Sauce. I wanted to make it more delicious as well as eat more vegetables with it, so I thought of this recipe. It will have a more strong taste if you add grated garlic to the B ingredients.. Juicy mackerel marinated in soy sauce, garlic and ginger, and deep-fried to a golden crisp!
Add the green onion, garlic, chile and black pepper, and stir to combine.
The cispy fried tofu was really tasty- crispy on the outside and soft on the inside.
I made the sweet chilli sauce but it turned out very sour so I added more sugar and some salt to it.
You can cook Delicious Mackerel and Deep Fried Tofu with a Thick and Sweet Vinegar Sauce using 15 ingredients and 6 steps. Here is how you cook it.
Ingredients of Delicious Mackerel and Deep Fried Tofu with a Thick and Sweet Vinegar Sauce
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It’s 5 slice of Mackerel (boneless filet with skin).
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You need 1 piece of Atsuage.
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You need 1/2 of cube Red paprika (cut it into about 1 cm wide).
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Prepare 3 of to 4 Green bell pepper (cut it into about 1 cm wide).
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Prepare 1 of Very thinly julienned Japanese leek.
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It’s of A. ingredients:.
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It’s 1 tbsp of each Soy sauce, sake.
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Prepare 1 tbsp of Juice of grated ginger.
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It’s 1 of as required Katakuriko.
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You need of B. ingredients:.
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It’s 3 tbsp of Vinegar ( or black rice vineger ).
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Prepare 3 tbsp of Sugar.
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It’s 1 tbsp of Soy sauce.
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Prepare 1 clove of Ginger ( minced ).
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It’s 1 of Oil for deep frying.
This fried tofu can be served with any sauce.
I tried it with the garlic and chilli sauce from the supermarket and it was good too.
Heat oil in a large nonstick skillet over medium-high.
When oil is rippling across the surface, carefully add tofu so it doesn't splash.
Delicious Mackerel and Deep Fried Tofu with a Thick and Sweet Vinegar Sauce step by step
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Cut the mackerel into bite sizes. Cut the atsuage into bite size. Marinate in the A. ingredients for about 20 minutes. Cut the bell peppers..
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Mince the ginger. Mix all the B. ingredients in a bowl. Cut off a 20cm section of a Japanese leak and julienne..
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Drain the mackerel and the atsuage and put it in a plastic bag with katakuriko. Shack the plastic bag to make the katakuriko cover the mackerel and atsuage evenly..
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Heat up the oil to about a medium-high temperature, and deep fry the mackerel and atsuage. Drain off the oil. Remove the scum from the surface as shown in the photo if needed..
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Wipe off the oil from the frying pan of Step 4 and fry the paprika and green bell pepper and add the B ingredients. Add the mackerel and the atsuage to it and fry all together..
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The katakuriko from the covering from Step 5 makes the sauce a little thicker. Dish it on a plate, garnish it with the very thinly julienned Japanese leek and its ready..
Cook, undisturbed, until very crisp and dark brown.
After transferring the fried tofu onto a serving plate, use the remaining oil to cook the delicious garlic sauce (aka Fish fragrant sauce, 鱼香汁).
As I explained in the previous post on Sichuan shredded pork with garlic sauce , this famous Sichuan stir-fry sauce bursts with flavour: tangy, spicy, sour, savoury with a hint of sweetness.
Firstly, because it was so expensive, and secondly because it was a very simple tofu recipe.
The sauce was made with soy sauce and sugar or maple syrup.