Deep Fried Tofu With Shirasu Batter

• 1/2 block Firm tofu
• 60 grams Dried shirasu (semi-dried salted baby sardines)
• 1 White wheat flour
• 1 (you'll have some left over) Egg
• 1 pinch Salt

1. Spread out the shirasuboshi on a sieve and dry it out for a bit (you don't need to use chirimen jako though).
2. Drain the excess water from the tofu and cut into bite-sized pieces.
3. Coat the tofu with flour, dip in the beaten egg and then coat with the shirasuboshi.
4. Salt lightly from above.
5. Pour about 1 cm of oil into a frying pan, and fry the tofu pieces for about 1 minute at 180C.
6. Turn over and fry for another 1 to 1 and a half minutes.
7. When the batter is crispy and the tofu pieces are puffy, take them out and place on kitchen paper towels to drain, and they're done.

tofu, shirasu, white wheat flour, egg, salt

Taken from cookpad.com/us/recipes/155456-deep-fried-tofu-with-shirasu-batter (may not work)