Tofu Karaage

April 10, 2021
4 Ratings
Photo by Ria Elciario
  • Prep time 45 minutes
  • Cook time 30 minutes
  • Serves 2-4
Author Notes

This recipe serves 3-4, but you can adjust the measurements to serve more people. I’m using maple syrup in this recipe, but you can substitute it for honey if that’s what you have. If potato starch is difficult to find, feel free double the cornstarch measurements.

Note: This recipe has been updated in 2023. —Ria Elciario

What You'll Need
  • Dry Ingredients
  • 350 grams extra firm tofu, pressed and dried
  • 1/4 cup potato starch
  • 1/4 cup cornstarch
  • Marinade and Aioli
  • 1/3 cup soy sauce or tamari
  • 1 tablespoon sesame oil
  • 1 tablespoon maple syrup
  • 2 teaspoons mirin
  • 3 garlic cloves, grated
  • 1 garlic clove, grated (for aioli)
  • 1 teaspoon ginger, grated
  • 2 teaspoons brown sugar
  • 1 teaspoon salt
  • 2/3 cup mayonnaise (for aioli)
  • 1 tablespoon lemon juice (for aioli)
  • Pinch of kosher salt and black pepper (for aioli)
  1. In a mixing bowl, combine soy sauce, maple syrup, sesame oil, mirin, garlic, ginger, brown sugar, and salt. Mix until incorporated.
  2. Combine cornstarch and potato starch in another bowl.
  3. Add the tofu to the marinade and gently mix until everything is coated. Cover and let it sit for 30 minutes. Tip: to prevent breakage, tilt your bowl and baste the tofu pieces with the marinade.
  4. Combine all of the ingredients for aioli and set aside.
  5. After 30 minutes, add the marinated tofu to the flour mixture and toss until everything is coated.
  6. Fill a large frying pan with neutral oil, making sure the surface is fully covered. It should be about two inches high. Heat the oil over medium-high.
  7. Once the oil is hot, place the coated tofu pieces in the oil, making sure there’s enough space to not make them stick to each other. Cook each side for 5 minutes, or until golden brown and crispy. Transfer onto a wired rack to drain oil.
  8. Serve while hot with a side of aioli.

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