Shallow fried to a crispy exterior, this tofu retains its silky interior. All in very short order.
Elevate tofu with this simple technique. At last you can prepare it with a combination of textures; like crispy fried chicken. Serve it with a few Japanese condiments, or to gile the lily, brush on this sweet miso glaze and broil. Perfection!
INGREDIENTS: Serves 3-5
- 1 block firm tofu
- oil, bland
- daikon radish, grated [or common radish]
- ginger, grated
- scallions, minced [or shiso leaves]
- ponzu sauce [find at Asian markets]
- Microwave the tofu for 2 min, to remove the excess moisture. Alternately, wrap tofu block in toweling and place a weight on top for about 30 minutes.
- Cut the tofu into eight equal pieces.
- Coat all surfaces of the cut tofu with cornstarch. Immediately heat a large skillet and add enough oil to come up the sides of the tofu by a 1/16 inch or so to create shallow fry. If using a smaller pan, cook in batches.
- Fry until golden brown, occasionally spooning oil over top and turning the tofu. Just a few minutes a side.
- Garnish with condiments, then pour ponzu soy sauce over and serve.
TIP: Fry the tofu immediately once it has been coated with cornstarch. If you wait, the cornstarch will absorb moisture and become too wet to fry nicely.
MISO SAUCE: Also good over steamed vegetables
- bland oil, 2 TBS
- water, 1/4 cup
- miso, light, 1/4 cup
- rice vinegar, 1-1/2 TBS
- maple syrup, 2 TBS [or agave nectar or honey]
- mustard, dry, 1/4 tsp
- onion, 1-1/2 TBS, minced finely
1 Make the sauce by prepping the onion. Combine all in a small sauce pan and simmer gentle until it thickens—a few minutes.
Preheat broiler and brush sauce liberally onto cooked tofu cubes and then broil a few minutes until caramelized in spots, a few minutes.
Recipe adapted: original on Dining with the Chef TV show