Frozen Tofu Cutlets: Layered Yuba Style.

W-what is this (・_・)!
I've never had a texture like this before!!
From now on, I'm going to freeze my tofu! I'm definitely going to freeze it!
(Super excited😤✨✨)
Let me show you this mysterious cross-section right away📷✨
Wow, it looks just like layered yuba!!😲💕

Tofu (legumes) is extremely yin when eaten as is, so it's hard to digest and cools the body. Since I started practicing Mirai-shoku Tsubutsubu, I haven't been eating much tofu. But it's not that I've come to dislike it.
I used to eat tofu-heavy lunches, but it's true that eating a lot of tofu makes my stomach feel heavy.
Eating only chilled tofu or bean salads is tough on the body. I also worry about it cooling me down too much (๑´• ₃ •̀๑)🌀
But if I eat meat just because it's yang, my body will lean toward being acidic. Balance is so difficult😳

So, here's some good news.
Apparently, tofu becomes yang when you freeze it.
By letting it thaw naturally and squeezing it (= yang power) to push out the water it contains (= yin), it becomes even more yang.
Clap clap clap👏
Let's freeze it! I'm definitely going to freeze my tofu!!
Let's adjust the vibration and enjoy tofu safely and deliciously♥✊
By the way, Koya-dofu (freeze-dried tofu) is the perfect item, being sun-dried + chilled = super yang. Alright. I'll make that again too✊😳

First, let's prepare the "frozen tofu"!
That said, all you do is cut it and put it in the freezer. Lol
Just in case..., look, look😆☝️ I prepared this on a different day and took pictures😃 (←because I wanted to eat it again.)
I cut these larger than the ones in today's set meal. (←Because I wanted to eat even bigger ones than today's.)
You can also cut them into sticks and use them in miso soup or stir-fries✨

💗Frozen Tofu Cutlets💗
〚Ingredients〛
Frozen tofu: appropriate amount (1/2 to 1 block)
　　　　　　　　　→Thaw naturally in the refrigerator
Roasted salt: appropriate amount

Breadcrumbs: appropriate amount
Frying oil: appropriate amount

〈Batter〉
Flour: 50g
Salt: 1/3 tsp
Water: 60ml

❖ A thick, heavy batter is delicious.
❖ Choose domestic firm tofu.

〚Instructions〛
① Sandwich the naturally thawed tofu between your hands and squeeze firmly to
　push out the water. Sprinkle salt on both sides of the squeezed tofu, dip it in the batter,
　and coat with breadcrumbs.
　　❖ This salt will be the key to the flavor later😚
② Deep-fry until crispy in 180°C oil.

🌱🌱🌱🌱🌱🌱🌱🌱🌱🌷🌱🌱🌱🌱🌱🌱🌱🌱🌱

Both of the sauces above go well with it☝️
I'm trying out new recipes every day✊
There are still so many dishes I want to make.
No, I want to make + eat them.
There are so many, I don't know what to do.
Keep on Tsubutsubu-ing (｡・з・｡)♥

Ayumi☽

🍓🍓🍓🍓🍓🍓🍓🍓🍓🐰🍓🍓🍓🍓🍓🍓🍓🍓🍓

💎Other Nom-Nom Diaries💎

🌼Soul research, finished for now😃.
〚Inside the Secret Base〛

🍓The Nom-Nom Diary is a record of the daily life of Ayumi, who practices Mirai-shoku Tsubutsubu
　bu
created by Yumiko Otani😃
　I write these articles freely, referring to her books and theories.

Ayumi☽