Follow these steps for perfect results
Firm tofu
frozen, then defrosted and drained
Shio-koji
Garlic
minced
Ginger
grated
Soy sauce
Pepper
Katakuriko
for coating
Olive oil
for frying
Defrost the frozen tofu naturally for about half a day.
Press the tofu gently to drain excess water.
Combine shio-koji, minced garlic, grated ginger, soy sauce, and pepper in a container.
Break the tofu into pieces and mix with the seasoning.
Marinate for at least 30 minutes.
Squeeze the tofu gently to remove excess marinade.
Coat the tofu pieces in katakuriko (potato starch).
Fry the tofu in olive oil until golden brown and crispy.
Expert advice for the best results
For extra crispy tofu, double fry it.
Serve with your favorite dipping sauce.
Everything you need to know before you start
5 minutes
Can be marinated ahead of time
Serve on a plate with lemon wedges.
Serve with a side of rice
Serve with a side of vegetables
Dry sake
Discover the story behind this recipe
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