Description
Tofu can be bland, but the Japanese use deep-fried tofu as an appetizer, especially in bars (izakaya). It’s popular and really good.
Here’s the thing: this is so easy to make, and takes so few ingredients, that it’s surprising that more non-Japanese cooks and restaurants don’t serve it.
Ingredients
- 14 ounces, weight Firm Tofu
- Corn Or Potato Starch For Coating Tofu
- Vegetable Oil, As Needed For Frying
- FOR THE BROTH OR DIP:
- 1 cup Dashi (If You Have It) Or Water
- 2 Tablespoons Soy Sauce
- 2 Tablespoons Sake (optional)
- 2 Tablespoons Mirin
- 1 pinch Sugar
- FOR GARNISHING:
- Sliced Scallions (optional)
- Bonito (fish) Flakes (optional)
- Grated Ginger (optional)
Preparation
Drain tofu by putting paper towels above and below it, and put a heavy pan on it for 15 minutes to 2 hours.
Meanwhile, combine broth or dip ingredients in a sauce pot and bring to a boil. Remove from heat and let stand.
Dry the tofu and cut into 8 equal-sized pieces. Put the starch in a deep plate and roll/coat each tofu piece on all sides.
Heat a frying pan (or deep skillet). Add enough oil for frying and heat oil. When hot, deep-fry or pan-fry tofu in two batches, until it turns a golden color. Drain on paper towel.
To serve, put two or three pieces of tofu in a shallow bowl (for individual servings). Add broth/dip to the bowl and top with any or all of the garnishes. Try to do all this when the tofu is really hot.
