Deep fried, crispy, and delicious. Top with a little more Okazu.
- 1 block firm tofu
- 1 Tbsp cooking sake
- 1 Tbsp soy sauce
- 1 Tbsp chili OKAZU or sesame oil
- 1” ginger, grated
- 1 Tbsp potato starch, plus 5 Tbsp for coating
- Sunflower oil for frying, enough to be 3” deep in your sauce pan
- Drain all liquid from tofu and place in freezer overnight. Thaw tofu and press out as much liquid as possible. Cut or break into 1” rough cubes.
- Start heating sunflower oil on medium heat.
- Combine cooking sake, soy sauce, OKAZU, grated ginger, and 1 Tbsp potato starch.
- Toss tofu pieces in the mixture to coat completely, and then dredge through remaining potato starch.
- Dip a chopstick in the oil. If bubbles form around the chopstick, the oil is hot enough. Place the tofu pieces in the hot oil to fry for about 2-3 minutes, or until crispy.
- Remove tofu karaage from oil and drain on paper towel.
- Can be served hot or cold.