Tofu Karaage （Japanese Tofu fritters）
A chewy fritter made from tofu that has been frozen twice.
Equipment
- Frying pan
- Deep-fried oil pan
- bowl
- Stasher
- Tray
Ingredients
- 400 g Firm tofu
- 2 tbsp Soy souse
- 4 tbsp Mirin
- 2 tsp Shio Koji
- 1 tsp Ginger
- 0.5 tsp Yellow Miso
- 1 tsp Kombu powder （if you have）
- 3 tbsp Potato starch
- Vegetable oil for frying As appropriate
Instructions
- Freeze the firm tofu in the pack for 24 hours or more.
- Take out the tofu pack at room temperature and defrostit completely.
- Take out the defrosted tofu from the pack. Slice ithorizontally into two pieces.
- Put it in the stasher and deflate it as much aspossible to close it.You can put it in a container with a lid andfreeze it.
- Freeze again for 24 hours or more.
- Defrost at room temperature.After that, cut one piece into 6pieces and you have 12 pieces of tofu. Squeeze out the excess moisture.At this time, it is easy to collapse, socarefully push out the water with both hands.
- Mix the sauce.Add powdered komb to make it moredelicious.
- Soak the squeezed tofu in the sauce for 1 or 2minutes. Lightly squeeze it by hand, squeezeit a little, and place it on the tray.
- Gently dust with potato starch to thetofu one by one. Shake off lightly to remove excesspowder.
- Leave at room temperature for about 5minutes.Then, the potato starch absorbs themoisture of the tofu and becomes moist.
- It's done.
- 【Chili sauce recipes are listed separately.】