Karage Tofu

Submitted by Jazmina

"This is the best yummiest tofu you will ever eat. I kid you not. It was adapted vegetarian style from a traditional Japanese recipe here on RecipeZaar, Enjoy!"

 

• Ready In: 40mins
• Ingredients: 8
• Serves: 6

ingredients

• 473.18-709.77 ml firm tofu, cubed
• 44.37 ml soy sauce
• 44.37 ml gingerroot, peeled and grated
• 2 large garlic cloves, peeled and grated
• 14.79 ml mirin
• 29.58 ml cornflour (can use one or the other) or 29.58 ml plain flour (can use one or the other)
• vegetable oil, for deep frying
• 2 slice lemons, to garnish

directions

1. In a medium sized bowl, mix together the soy sauce, garlic, ginger, miran. Place the tofu in the mixture and let sit for 30 minutes.
2. Mix the corn flour with the plain flour.
3. Take each piece of tofu from the marinade and roll in the flour mixture until it is coated completely.
4. Heat the oil to 180 degrees C (350 degrees F) and deep-fry the tofu pieces for 4-5 minutes or until golden brown.
5. Dry on a towel and serve, it is amazingly good, enjoy on it's own or with some sesame sauce or ginger sauce for dipping.

Reviews

[I love spicy food]

Was very tasty! I found after 1/2 hour it wasn't marinaded enough (not enough kick once cooked) so I will try to marinade for longer next time. It was a great way to eat tofu. I wasn't too crazy about the deep fried idea so would probably pan fry next time for the same crispy flavour. Kids loved them!

 

[Pesto lover]

I weighted and drained the tofu for 1/2 hr. before following your recipe exactly. It was one of the best tofu dishes I have ever eaten. I will be making this one very often. Thanks so much for sharing this great recipe.

 

[Sharon123]

Very tasty! I enjoyed the flavors and had it with a teriyaki dip. Thanks! Made for Healthy Choices game.'

 

[Rah 2]

This tofu was pretty great! My husband hates tofu and even he said he wouldn't mind having it again. It has an exotic flavour and is easy to make.

 

[JBGB904]

Very tasty dish. The tofu cooked perfectly at the advised temperature, and was not oily at all. Lovely and crisp on the outside, soft and light on the inside. I used potato starch to coat as it was all I had on hand. Easy and delish! Thanks for this recipe!