A healthy and satisfying dish using thick fried tofu, presented by Kento Kō. By tearing it by hand before frying, a crispy texture is achieved, and a special sauce enhances its flavor even further. This versatile recipe tastes just like chicken "karaage" and can be enjoyed as an appetizer or a main dish.
Ingredients
Main Ingredients (2 servings)
- Thick Fried Tofu 1 sheet (approx. 200g)
- Potato Starch 2-3 tbsp
Seasonings
- Soy Sauce 1 tbsp
- [A] Soy Sauce 1.5 tbsp
- [A] Vinegar 1 tbsp
- [A] Sugar 0.5 tsp
- [A] Grated Ginger 1 clove
- [A] Chopped Green Onion 1-2 stalks
- Vegetable Oil (for frying)
- Shichimi Togarashi (Japanese seven-spice blend) (to taste)
Steps
- Tear Thick Fried Tofu (approx. 200g) into slightly smaller than bite-sized pieces by hand, without using a knife. This creates more surface area and uneven edges, allowing the sauce to penetrate better and resulting in a crispier fry.
- Drizzle Soy Sauce (1 tbsp) over the torn tofu and toss to coat.
- In a small frying pan, heat a generous amount of Vegetable Oil to a level suitable for pan-frying.
- Coat the soy-sauce-tossed tofu with Potato Starch (2-3 tbsp).
- Arrange the starch-coated tofu in the frying pan and pan-fry until golden brown.
- Flip the tofu pieces periodically to ensure all sides, including the jagged edges, are browned. Be careful not to burn the tofu, as it has low moisture content and fries easily.
- Once nicely browned, remove the tofu from the pan, drain excess oil, and let it rest for a moment.
- Prepare the sauce. In a bowl, combine Soy Sauce (1.5 tbsp), Vinegar (1 tbsp), Sugar (0.5 tsp), and Grated Ginger (1 clove).
- Optionally, add Chopped Green Onion (1-2 stalks) and mix well. You can also add chopped myoga (Japanese ginger) or shiso leaves for extra flavor.
- Just before serving, pour the sauce over the fried tofu. Add Shichimi Togarashi or other chili flakes for a spicy kick, if desired.
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