Japanese-Style Fried Tofu

By • August 14, 2012 • 19 Comments



Author Notes: My husband turned vegetarian a couple of months ago and since then I have been trying to come up with lots of different marinades for tofu, as that is his favorite choice of protein. He liked this Japanese style marinade a lot and declared it to be the best of all the ones I have made for him so far. Hope you like it too!Madhuja

Food52 Review: There is both brown sugar and honey in the tofu marinade, so I anticipated this to be a bit too sweet but it turned out great! I could eat these as a snack or in a stir fry like the author suggests. One note: so the tofu gets more color and crispness, I would fry these with less than 1/4 cup of oil.broccolirose

Serves 2-3

  • 1 pound extra firm tofu
  • 1/4 cup shiro miso paste (white miso)
  • 1/4 cup ponzu sauce
  • 1/4 cup dark brown sugar
  • 1/4 cup honey
  • 2 tablespoons rice vinegar
  • 2 tablespoons mirin
  • 1 1/2 teaspoon wasabi paste
  • 1 1/2 tablespoon ginger paste
  • 4 cloves of garlic, finely minced
  • Vegetable oil, for frying
  1. Gently press the block of tofu after wrapping it in paper towels. You'll see a lot of water coming out, but make sure you don't press too hard as you don't want it to crumble. Once most of the moisture has been pressed out, cut into 1 1/2 inch cubes. Set aside.
  2. Mix all the rest of the ingredients, except for the oil, in a glass bowl. Submerge the tofu pieces in the marinade and park it in the fridge for at least 24 hours to up to 48 hours (like I did). Give it a shake every now and then.
  3. Heat a big skillet and pour enough vegetable oil to coat the bottom of the pan. On medium heat add the pieces of tofu in a single layer. Be careful, it is going to splatter like crazy!! Using tongs GENTLY turn them around and fry them on all sides. Once they are nicely browned on all sides, drain them on a paper towel.
  4. You could have the tofu as it is, or you could use it with your favorite stir fry, on salads, in wraps or sandwiches. Enjoy!
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Comments (19) Questions (0)

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7 months ago mtoliveira

This recipe is very good. When I lived in Tokyo i took class to learn how to use tofu, was amazing. One comment though about this recipe, because I am diabetic, I sub the sugar for stevia, is not the same but give a touch of sweetness.

Spiceroute

7 months ago Madhuja

Thank you so much for trying my recipe! I am so glad you liked it! :)

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about 1 year ago Skinny bitches

A chinese friend of mine taught me a trick to make tofu absorbs flavor like sponge: freeze your tofu for a few days, then thaw it at room temperature. Then gently squeeze out all the access water from the tofu (trust me you won't break the tofu if you literally squeeze it)!! The freeze thaw process creates little holes in the tofu that makes the texture into sponge-like.

Spiceroute

about 1 year ago Madhuja

Thank you so much! This is a great tip!:)

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about 1 year ago Skinny bitches

You are very welcome Madhuja. Squeeze the tofu gently though and not to hardly.

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about 1 year ago walkie74

My husband makes a mean agedashi tofu, but I think it's high time I learned how to make a tofu dish--and I think this is it! Thanks for sharing!

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about 1 year ago Madhuja

You are very welcome! I hope you like it!:)

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over 1 year ago Butternut

This is so good - my new favorite tofu recipe. Didn't have ponzu, so used half soy sauce and half fresh lime juice to reach 1/4 cup. Also wanted to cut back the sugar, so used a few tablespoons of grade B maple syrup instead of the honey and sugar. The tofu really took on the marinade, even though it only marinated for about a half hour. Heated the marinade to use as a dip for the tofu - delicious. Will be making this one again!

Spiceroute

over 1 year ago Madhuja

I am so glad you liked it! And your variations sound delicious!

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almost 2 years ago steph (whisk/spoon)

Sounds so good! By ponzu sauce, do you mean with soy added?

Spiceroute

almost 2 years ago Madhuja

Thanks! Yes, the ponzu is just a citrus flavored soy sauce - I used the Kikkoman brand.

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almost 2 years ago Cinnamin

Oooh delish! I am a tofu freak. Like I eat it sprinkled with salt and pepper. This looks and sounds wonderful; and with a dash of sweetness I'm sold! Will it turn out as good if you cannot find mirin?

Spiceroute

almost 2 years ago Madhuja

If you cannot find it, how about substituting it in the recipe with 2 tbsp white wine sprinkled with a pinch of sugar? That should do the trick! :)
Let me know how it turned out!

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almost 2 years ago mtlabor

This looks amazing!

Spiceroute

almost 2 years ago Madhuja

Thank you very much! :)

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about 2 years ago Brussels Sprouts for Breakfast

Yum, looks delicious!

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about 2 years ago Madhuja

Thank you so much! :)

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about 2 years ago Madhuja

Thanks, Panfusine! I hope you try it soon! :)

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about 2 years ago Panfusine

oooh, the crusty fried surface of the tofu is a delightful reminder of how delicious this dish is!.. Sounds AMAZING!