冷凍豆腐で作る唐揚げレシピ！お肉を使わない食欲そそる豆腐から揚げ（冷凍、解凍方法、注意点も説明します）

冷凍豆腐で作る唐揚げレシピ！お肉を使わない食欲そそる豆腐から揚げ（冷凍、解凍方法、注意点も説明します）

Frozen okay~. I have been doing. refrigeration channel. This channel introduces recommended frozen foods and teaches freezing techniques that can be done at home. This time, I will introduce fried chicken made with frozen tofu. When tofu is frozen, ice crystals form inside. When it melts, the part where the ice crystal melts becomes hollow, and it becomes a sponge-like state. Unlike the original tofu, it turns into an elastic and interesting texture. I call it tofu meat and try to use it instead of meat. There are various recipes, but I made a minced rice bowl using frozen tofu in a previous video. Frozen tofu is getting a lot of attention, and there are various recipes for it, but isn’t it a substitute for meat? There is also a recipe that seems to be, but fried tofu can be used as a substitute for meat. It can be used as a side dish for rice, and it will increase your appetite, so I hope everyone will enjoy it. Freeze the tofu first. The water in the tofu is thrown away, but you don’t need to drain it well, just throw away the water inside. This time we are preparing cotton tofu. When it comes to fried chicken, I personally recommend using firm tofu because I think firm tofu is more elastic and delicious. There is also how to choose tofu, but since the story is long, I will talk about it at the end of the video. When freezing tofu, many people freeze it in the same container that the tofu is in, but that’s not a good idea. One is that if you freeze it in lumps, it freezes unevenly. There is unevenness in the middle and outside, and it doesn’t become uniform, so when you defrost it, if you freeze it in chunks, it takes a lot of time to defrost. It is recommended to cut, flatten and freeze. I would like to cut firm tofu. In the case of fried chicken, the thicker the tofu, the more voluminous it will be. Laying it on its side makes it thin and flat, so it freezes evenly and thaws faster. Another advantage is that it can be used immediately. If you squish it too tightly, the tofu will be crushed, so open an air hole in the middle and close it. Push the tofu a little to one side, gently remove the air, and finally close it. Then put it in the freezer and let it freeze. The point to note is that if you want to use it immediately, put it in the freezer and then defrost it the next day and cook it, but there are times when there is no change at all. The point is, it’s not frozen. Tofu doesn’t change, so to make it spongy, it needs to be completely frozen inside. We recommend refrigerating for at least 2 days just in case. When actually frozen, the tofu will look like this. Freezing tofu turns it yellow. When thawed, the tofu regains its original color. When thawed, the texture becomes spongy, creating a huge change. When thawing, just put it in a bowl and thaw it under running water. It can be thawed in about 30 minutes. You can use lukewarm water to defrost faster. When unzipped, it will look like this. Drain. When frozen, it becomes spongy, so gently squeeze out the moisture with your hands. Ordinary tofu collapses when pressed, but by freezing it and turning it into a sponge, it retains its shape even after being crushed. The good thing about freezing is that you can use it this way. Press it down gently and be careful not to collapse it. Since it is spongy, it can be used for various dishes. Drained tofu or thawed frozen tofu. I’m going to soak this in the seasoning. I will prepare the seasoning. First, add the mirin. Soy sauce. Add grated ginger. Plus, grated garlic. The deliciousness of ginger and garlic makes for an appetizing taste. The deliciousness of the soy sauce, the sweetness of the mirin, and the ginger and garlic work well together. This is a recommended dipping sauce when using frozen tofu. Here is potato starch. Since the tofu is spongy, the seasoning can be easily absorbed. Let it soak in. The degree of squeezing will change the intensity of the flavor, so if you prefer a lighter taste, I recommend having them squeeze a little. Soy sauce, ginger, garlic, this is the strongest. It goes well with rice. Make sure to coat the whole with potato starch. It’s a fried chicken that doesn’t use meat, so it feels like the tofu transforms. Are you on a diet? I agree. I can’t say anything because I use oil. It can also be used as a popular alternative meat. Then put it in. The tofu itself doesn’t need to be cooked like meat, so you don’t have to worry too much about the heat even if it’s this thick. The scent of ginger and garlic spreads so much that you will have a great appetite. When it becomes a kitsune color like this, I will raise it. That’s it! It looks like this when cut. looks delicious. let’s eat delicious. This is delicious. It’s delicious because the garlic and ginger are working, but I can also feel the deliciousness of the tofu, so I think this is good. It’s a pretty voluminous amount. Fried chicken with frozen tofu is ready. I think it looks pretty delicious. I’ll enjoy having this. delicious. Although it is called tofu, it has an appetizing taste, so it is really delicious. I think it can be a side dish or a snack. If you freeze the tofu once, defrost it, and coat it with batter, you can also make fried chicken like this, so I really recommend it. I used cotton tofu today, and I recommend the texture. Silken tofu retains the umami of the tofu itself. It’s delicious even if it’s deep-fried with silken tofu. I hope you can enjoy the difference in taste of both. I think there is a trend to switch to plant-based meat instead of animal-based meat, but it can be used as an alternative meat, and for vegans and vegetarians, I recommend fried chicken using frozen tofu. Today, I used fried chicken, but it can be used for various dishes such as steak, bread crumbs to make tonkatsu style, etc. I would like to see more and more variations of tofu dishes that make use of the goodness of freezing. . Tofu is a vegetable protein and contains little oil, so I hope you can use it in a variety of dishes. This recipe has been introduced on TV and various other places, and has received a lot of feedback, and many people have made it. is. There is a reason for this, and the biggest one is the problem with the tofu itself. There are many types of tofu available in supermarkets these days, but tofu with a higher moisture content tends to fall apart. Tofu, which is made by diluting soy milk with water and hardening it, has a lot of water content, so when it is frozen, the ice crystals become quite large, so when it is thawed, it tends to fall apart. put away. The selection of tofu is also important. It’s hard to tell, and if you’re using a coagulant that isn’t bittern, there are cases where you add a lot of water, so it’s easy to do that. Even if you don’t use such things, the technology to increase the amount of water and harden it is improving, for better or worse, so if you choose something like that, it may fall apart. It’s more of a problem with tofu rather than freezing, but if you make it with normal tofu, it will be such a delicious dish, so I hope everyone will choose their favorite tofu and make this dish. Today, I introduced fried chicken using frozen tofu. If you like this video, please give it a high rating. This channel teaches recommended frozen foods, freezing techniques, and recipes, so please subscribe to the channel. See you in the next video. Frozen okay~. For more detailed recipes, please see the summary section ♪

❄️冷凍本❄️
「ぐぐっと時短&もっと絶品! 決定版 感動の冷凍術（宝島社）」
116品の食材の冷凍術を紹介した第1弾
https://amzn.to/2PK4oae

「西川剛史のおいしすぎる冷凍レシピ（宝島社）」
113品の絶品冷凍レシピを収録した第2弾
https://amzn.to/3nRvysr

豆腐は冷凍できないと思われがちですが、実は冷凍がオススメなんです！
豆腐は冷凍するとすが入ってスポンジ状になります。解凍しても元のなめらかな食感には戻らないので、冷凍できないと言われています。
しかし！そのスポンジ状に変化することを生かせば、新たな豆腐料理が生まれますよ。
スポンジ状になることで、水分を絞れば弾力が生まれるので、お肉の代わりに使えます。水切りもとっても簡単になります。これが【豆腐ミート】ですね。

今回はこの冷凍豆腐を使った【から揚げ】レシピをご紹介します！
スポンジ状の豆腐が生姜やにんにくのきいた調味液を吸って、油で揚げるので、ジューシーで食欲そそる豆腐唐揚げになります。
お肉を使っていないので、代替肉としてベジタリアンやヴィーガンの方にもオススメのから揚げレシピになります。

豆腐の選び方、冷凍方法、解凍方法、注意点などを動画でまとめたので、ぜひご覧ください♪

このレシピは日本テレビ「ヒルナンデス（2020年5月12日放送）」で紹介させていただきました。

日本テレビ「ヒルナンデス!」で冷凍王子が冷凍レシピをご紹介!

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（目次）
00:00 オープニング
00:17 冷凍豆腐のから揚げ
01:14 豆腐の冷凍方法
03:10 冷凍豆腐の解凍方法
04:10 冷凍豆腐のから揚げレシピ調理工程
06:25 完成！豆腐から揚げの試食
08:29 豆腐自体の問題、豆腐の選び方
09:41 エンディング
―――――――――――――

【冷凍豆腐（トーフミート）のジューシーから揚げ♪レシピ】
（材料：２人分）
・冷凍豆腐（木綿豆腐）１丁（約350g）
Aみりん 100ml
A醤油 50ml
Aおろし生姜（チューブ）大さじ１
Aおろしにんにく（チューブ）小さじ２
・片栗粉 適量
・揚げ油 適量

（作り方）
①豆腐を８等分にカットし、保存袋に入れて、冷凍する。
※豆腐は凍るのに時間がかかるので、丸１日以上、できれば２日以上冷凍する。しっかり凍ってないと食感の変化が起きない。
②ボウルに水をはり、冷凍豆腐を流水解凍する。1時間くらいかけて解凍する。またはぬるま湯で３０分くらいで解凍もOK。
③解凍した豆腐を、手のひらに置いて、優しくぎゅっと押して、水分を絞る。
④ボウルにAの調味料（みりん 100ml、醤油 50ml、おろし生姜（チューブ） 大さじ１、おろしにんにく（チューブ） 小さじ２）を混ぜ合わせておき、そこに水気を絞った豆腐を加えて、しみこませる。
⑤調味料を軽く絞って、表面に片栗粉をまぶす。
⑥鍋に揚げ油を入れて、１７０度に熱する。ここに豆腐を入れて、表面がこんがり色づくまで揚げる（フライパンで少ない油量で揚げ焼きにしても良いです）
⑦お皿に盛り付けて、千切りキャベツやレモンなどを添えたら、完成！表面はカリッと、中はジューシーな冷凍豆腐から揚げの完成です♪

【詳しいレシピはこちら】
https://oceans-nadia.com/user/43558/recipe/378218

ご覧頂きありがとうございます。
気に入って頂けましたら「フォロー」をお願いいたします。

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❄️冷凍王子🤴にっしーの冷凍チャンネルです！
冷凍動画を配信していきます！
オススメ冷凍食品やフリージング術など、冷凍に関した情報をご紹介していきます。

🔻❄️チャンネル登録おねがいします❄️🔻
https://www.youtube.com/channel/UCETmqpWCNjimGqAz7xBUFew

■ 冷凍王子ホームページ
http://vefroty.co.jp/

■ Instagram
https://www.instagram.com/frozen.nissy/

■ Twitter
Tweets by frozennissy

■ 冷凍生活アドバイザー資格講座
http://enjoy-freezing.com/

お仕事のご依頼はこちらから
info@vefroty.co.jp

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【関連動画📹】
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https://youtu.be/F3zjYYt-bTg

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【ダイエット】豆腐レシピ❤️韓国おやつホットクの作り方【糖質制限】（
うるdietちゃんねる）

【人気レシピ】豆腐活用レシピ 10選（macaroni | マカロニ）

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#冷凍豆腐
#豆腐から揚げ
#冷凍保存
#ヴィーガン
#ベジタリアン