Taro Root & Fluffy Fried Tofu with Edamame
Taro Root & Fluffy Fried Tofu with Edamame

Hello everybody, it is me, Dave, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, taro root & fluffy fried tofu with edamame. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Taro Root & Fluffy Fried Tofu with Edamame is one of the most popular of current trending foods in the world. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look wonderful. Taro Root & Fluffy Fried Tofu with Edamame is something that I have loved my whole life.

To begin with this particular recipe, we must first prepare a few components. You can cook taro root & fluffy fried tofu with edamame using 12 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Taro Root & Fluffy Fried Tofu with Edamame:
  1. Make ready 250 grams Taro root (boiled)
  2. Get 150 grams Firm tofu
  3. Take 150 grams Ground pork
  4. Take 50 grams Hulled edamame (frozen)
  5. Prepare 5 cm ●Grated ginger
  6. Make ready 2 tbsp ●Soy sauce
  7. Make ready 2 tbsp ●Katakuriko
  8. Take 4 grams ●Bonito flavored dashi stock granules
  9. Prepare 1 tsp ●Salt
  10. Take 1 dash ●Pepper
  11. Make ready For coating:
  12. Take 1 Katakuriko
Instructions to make Taro Root & Fluffy Fried Tofu with Edamame:
  1. Either boil or microwave the taro root! Once softened, place in a bowl and mash (if boiled in vacuum packaging, you can just mash them inside the package for convenience).
  2. Thoroughly drain the tofu, then break it up and add it to the bowl from Step 1. Add the ground meat and edamame, then mix everything together while mashing the taro root and tofu.
  3. Add all of the ● flavoring ingredients and continue mixing. Use plenty of ginger and pepper, if you like – it's delicious that way.
  4. Fill a wide container with plenty of katakuriko, and use a large spoon to scoop out a spoonful of the Step 3 mixture. Coat it in the katakuriko.
  5. While coating, the mixture may be soft from the taro root. Gently coat, taking care not to smash it.
  6. Fry in 170 ℃ oil until golden brown, and they're complete! They're already flavored, so enjoy them as-is.
  7. Make a ton and serve them up to guests on a big plate.

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