Crispy Japanese Tofu Bites

By • August 11, 2011 • 10 Comments

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Author Notes: This recipe was inspired by the street food of Taiwan, one of my favorite is stinky-tofu: crispy fried at the exterior and an ooze of caramelized soy sauce with ginger and green onion, accompanied with pickled veggies and a dash of chili. Heaven. Of course I've omitted the stinky part and stick to regular tofu. :) FrancesRenHuang

Serves 4

Caramelized Soy Sauce (Jiang You Gao)

  • 2 tablespoons mirin
  • 1/3 cup light sodium soy sauce
  • 2 tablespoons water (adjust for tasting)
  • 2 tablespoons light cane sugar
  • 2 tablespoons grated daikon

Composing the Tofu

  • 1 tofu, cut into bite size squares (1.5 in cubes)
  • potato flour or corn starch for coating
  • oil for frying
  • chopped green onion
  • grounded white pepper
  • japanese seven flavor chili pepper (any chili pepper is fine)
  • 1 teaspoon grated ginger (for each tofu)
  1. Boil the mirin until the smell of alcohol has evaporated, about 2 min; add the soy sauce and water until boiling, add the sugar and let it simmer in the lowest fire until it is reduced and syrupy, about 5-8 minutes. Dab a drop onto tongue and adjust with a tsp of water at a time if it is too salty, take off heat and let it cool completely; add the grated daikon and mixing it well, set aside.
  2. Cut the tofu block into cubes; wrap around layers of paper towels and let it sit from 30-60minutes. The paper towel should be well-soaked. In the meantime, grate ginger, and chop green onions, setting it aside.
  3. Heat 1 inch of oil in a pan until 375; coat the tofu generously in potato starch and fry it until all sides are golden brown. Delicately scoop out the middle of the tofu and set aside for future use if desired. Gently put a tsp of grated ginger in the middle, a tsp of caramelized soy sauce mix, topped it generously with green onion, grounded white pepper and chili pepper. Option: serve with a side of pickled cabbage and a dash of red chili sauce.
  4. Enjoy the oozing bite!
Jump to Comments (10)

Comments (10) Questions (1)

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9 months ago Miyamoto

Would go great with musashi spicy mayo!

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about 3 years ago JayKayTee

The ingredients specify potato flour yet the directions specify potato starch. These aren't the sam things are they?

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about 3 years ago salmoncandy

I am personally crazy for Tofu...My family also loves it! Thank you for sharing such a gem.

Lake___nicky-1061

about 3 years ago FrancesRenHuang

Anytime! :)

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over 3 years ago Marisa Avery

This recipe made me go from an onlooker of Food52 to a subscriber. Had to sign up to email the recipe to myself and in all the times I've swooned over recipes here, I've never had such a powerpunch drive to devour a recipe so quickly. Thanks!

Lake___nicky-1061

over 3 years ago FrancesRenHuang

That is such a compliment-- happy you enjoyed the recipe and (sorry for such a late reply)!!!

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over 3 years ago sygyzy

Can you specify what type of tofu to use? I assume semi-firm or firm?

Lake___nicky-1061

over 3 years ago FrancesRenHuang

Semi-firm.

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over 3 years ago Frontalgirl

I'm always interested in using tofu. This looks delicious!

Lake___nicky-1061

over 3 years ago FrancesRenHuang

thank you! :)