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
extra firm tofu (about 4-5 large slices)
cornstarch or potato starch
soy sauce or tamari
In This Recipe
Prepare your marinade using a medium-sized bowl.
Press extra firm tofu and pat it to dry with a paper towel or kitchen cloth.
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.
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.
In a separate bowl, mix all of your dry ingredients.
After 30 minutes, add tofu (including the marinade) to your flour mixture. Use your hands to mix and help prevent breakage.
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.
Fry again until golden brown and serve with your dipping sauce of choice.
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).