These fries are a delightful combination of potato and tofu, offering a crispy exterior and a chewy interior. Using a piping bag, you can create cute, stall-like shapes. Seasoned with dashi powder and salt and pepper, they are flavorful, healthy, and budget-friendly. A fun dish that's easy to make at home.
Ingredients
Main Ingredients (2 servings)
- 2 medium Potatoes (250g)
- 1/2 block Silken Tofu (150g)
- Potato Starch 2 tbsp
- All-purpose Flour 2 tbsp
Seasonings
- Dashi Powder 1 tsp
- Salt and Pepper to taste
Steps
- Peel and remove any eyes from the 2 medium Potatoes (250g).
- Cut the potatoes into bite-sized pieces, place them in a microwave-safe container, cover with plastic wrap, and microwave for 5 minutes and 30 seconds at 600W.
- Mash the microwaved potatoes with a fork or masher. (Key Tip!) Mash thoroughly until no potato lumps remain to prevent the piping bag from getting clogged.
- Drain the surface water from the 150g Silken Tofu, place it in a bowl, and mash it into a paste.
- Combine the mashed potatoes and tofu, then mix in 1 tsp Dashi Powder and salt and pepper to taste.
- Add 2 tbsp Potato Starch and 2 tbsp All-purpose Flour and mix until the batter has a thick, dropping consistency. (Key Tip!) If the batter is too thin due to the tofu's moisture content, adjust by adding more potato starch, about 1-2 tablespoons.
- Transfer the mixed ingredients into a piping bag fitted with a star tip. (Key Tip!) Using a star tip allows air to escape, preventing burning and resulting in neat, stick-like fries.
- Pour oil into a frying pan to a depth of about 2cm. Heat the oil until small bubbles slowly rise when a chopstick is inserted (medium heat at 160-170°C).
- Gently squeeze the potato mixture from the piping bag into the heated oil, cutting the tip with scissors as you release the dough to fry. (Key Tip!) If it's difficult to squeeze, release the dough straight down and hold the piping bag upright for it to fall off properly.
- Initially, avoid touching them so they don't lose their shape. Once the edges firm up, flip them and fry until golden brown all over. If they stick together, gently separate them with chopsticks.
- Fry for about 6 minutes until golden brown all over, then remove them to a wire rack or paper towels to drain the excess oil.
- Continue piping and frying the remaining batter in the same manner.
- Once fried and drained, they are ready to serve.
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