Author Notes
Whether you're looking for a new side dish to eat with rice, a bowl of ramen or an afternoon snack, this tofu karaage recipe is something you'll want to make over and over again. —Ria Elciario
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Prep time
45 minutes
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Cook time
30 minutes
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Serves
2-3
Ingredients
- Dry Ingredients
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200 grams
extra firm tofu (about 4-5 large slices)
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1/2 cup
cornstarch or potato starch
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1/4 cup
all-purpose flour
- Marinade
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1/4 cup
soy sauce or tamari
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3 pieces
garlic
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1 teaspoon
ginger
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1 tablespoon
honey
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1 tablespoon
sesame oil
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2 teaspoons
brown sugar
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1 teaspoon
salt
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2 teaspoons
mirin (optional)
Directions
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Prepare your marinade using a medium-sized bowl.
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Press extra firm tofu and pat it to dry with a paper towel or kitchen cloth.
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Using your hands, break the tofu apart into your desired size. Doing it this way will give you a more natural/unique shape as you would get with chicken karaage.
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Gently add tofu to the marinade. To prevent breakage, tilt your bowl and baste the tofu pieces with the marinade. Cover and let it sit for 30 minutes.
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In a separate bowl, mix all of your dry ingredients.
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After 30 minutes, add tofu (including the marinade) to your flour mixture. Use your hands to mix and help prevent breakage.
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Lightly fry in vegetable oil for 2 minutes on each side. We’ll be double frying, so don’t worry about browning it too much. Remove and let it cool on a plate lined with a paper towel for about 10 minutes.
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Fry again until golden brown and serve with your dipping sauce of choice.
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Optional: For garnish, you can top it off with scallions and add a couple slices of lemon. You can also serve it on top of finely sliced cabbage (hand-tossed with sesame oil, salt, pepper, and sesame seeds so it can be eaten).
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