Hello everybody, it’s Louise, welcome to our recipe page. Today, we’re going to make a special dish, taro root & fluffy fried tofu with edamame. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Colocasia esculenta is a tropical plant grown primarily for its edible corms, a root vegetable most commonly known as taro (/ˈtɑːroʊ, ˈtæroʊ/), or kalo (see §Names and etymology for an extensive list). Taro root (latin Colocasia Esculenta) is an edible corm from the family of Araceae plants. CORM (not corn), is basically a thickened underground stem where the plant stores its nutrients.
Taro Root & Fluffy Fried Tofu with Edamame is one of the most well liked of recent trending meals in the world. It is enjoyed by millions every day. It is simple, it is fast, it tastes yummy. Taro Root & Fluffy Fried Tofu with Edamame is something that I’ve loved my entire life. They are nice and they look fantastic.
To begin with this particular recipe, we have to 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 can achieve that.
The ingredients needed to make Taro Root & Fluffy Fried Tofu with Edamame:
- Prepare 250 grams Taro root (boiled)
- Make ready 150 grams Firm tofu
- Get 150 grams Ground pork
- Take 50 grams Hulled edamame (frozen)
- Prepare 5 cm ●Grated ginger
- Prepare 2 tbsp ●Soy sauce
- Get 2 tbsp ●Katakuriko
- Prepare 4 grams ●Bonito flavored dashi stock granules
- Make ready 1 tsp ●Salt
- Get 1 dash ●Pepper
- Make ready For coating:
- Prepare 1 Katakuriko
Taro is a starch-rich, globular fleshy taproot of aroid family plants. Its underground root, known as a corm, is one of the traditional edible root vegetables to a greater parts. Taro roots (scientific name: Colocasia esculenta) are mainly cultivated in Asia but now it is serving worldwide. It is one of the healthiest vegetables that you can eat.
Instructions to make Taro Root & Fluffy Fried Tofu with Edamame:
- 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).
- 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.
- Add all of the ● flavoring ingredients and continue mixing. Use plenty of ginger and pepper, if you like – it's delicious that way.
- 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.
- While coating, the mixture may be soft from the taro root. Gently coat, taking care not to smash it.
- Fry in 170 ℃ oil until golden brown, and they're complete! They're already flavored, so enjoy them as-is.
- Make a ton and serve them up to guests on a big plate.
Taro root is part of the Araceae. Taro root is an exceptionally healthy food, filled with numerous nutrients like vitamins, minerals, electrolytes, and antioxidants. Health Benefits of Taro Root (Arbi) And Its Side Effects. Taro roots are a delicious root vegetable that is a common staple of most Asian Pacific diets. You should be able to find them at an Asian market, or any grocery store with a fairly extensive produce.
So that’s going to wrap this up with this special food taro root & fluffy fried tofu with edamame recipe. Thanks so much for your time. I’m confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
