Koya Dofu Chinese-Style Appetizer. I was inspired by Chinese appetizers when I wrote this recipe up. Koya Dofu Chinese-Style Appetizer is one of the most favored of current trending foods in the world. It's enjoyed by millions every day.

They are fine and they look wonderful. Crab rangoon, also called crab puffs, are an American-Chinese invention featuring a crispy fried wrapper and a creamy crab and cheese interior. Instead of rolling into a log or pinching into a half-moon, crab rangoon are formed into triangles or flower shapes before frying, which makes them especially pretty on your appetizer platter. You can have Koya Dofu Chinese-Style Appetizer using 7 ingredients and 7 steps. Here is how you cook it.

Ingredients of Koya Dofu Chinese-Style Appetizer

You need 1 of Koya dofu.
It's 1 of Katakuriko.
You need 1 of to needed Oil.
It's 3 tbsp of Tomato ketchup.
It's 1 tbsp of Soy sauce.
You need 2 tsp of Sugar.
You need 1 of Cucumber.

Chinese-Style Spareribs Pork. dry sherry, garlic, soy sauce, water, hoisin sauce, honey, pork spareribs. Chop the onion and mince the garlic. Soak the dry shiitake mushroom until fully hydrated. The Best Asian Style Tofu Recipes on Yummly

Koya Dofu Chinese-Style Appetizer step by step

Reconstitute the koya dofu in water. Squeeze out the water by pressing down with your palm, and change the water a few times halfway through..
Cut into 4-5 mm thick pieces, and squeeze out the water..
Coat both sides with katakuriko. Heat a generous amount of oil in a frying pan, and shallow-fry..
It will suck up almost all of the oil in the pan, but if there is still some left, wipe it off..
When both sides are fried, turn off the heat. Add the seasoning ingredients to the Step 3 pan..
Turn down the heat to low, and simmer so the koya tofu is coated in the sauce..
Serve with shredded cucumber (optional) on a plate..

Tofu Tahini Dan Dan Noodles, Asian-style Tofu Stir-fry, Thai Mango Noodles In a medium bowl, stir together Hoisin sauce, soy sauce, sugar, ginger, garlic, and red pepper flakes. Place in bowl with sauce and toss to coat. Firm tofu stands strong in a frying pan and excels as a meatless stand-in for a steak. Here again, this style encompasses several textures and as more water is pressed out of the curd, the firmer it becomes. Golden crispy deep-fried tofu in delicious tsuyu and topped with grated radish, green onion, and bonito flakes.