Frozen Tofu Kara-age with Shio-Koji

  1. Defrost the frozen tofu.
  2. It should take about half a day to naturally defrost.
  3. Gently use your hand or a weight to press down on the tofu to drain it.
  4. Well-drained tofu makes for a better texture.
  5. Combine all of the seasoning ingredients into a container.
  6. Use your hands to break off pieces of the frozen tofu and have it absorb the seasoning ingredients.
  7. Let it marinate for a while.
  8. Gently squeeze the tofu, then coat in katakuriko and fry.
  9. If you tilt the frying pan, you can even fry them with a small amount of oil.

tofu, koji, clove garlic, knob ginger, soy sauce, pepper, katakuriko, olive oil

Taken from cookpad.com/us/recipes/150638-frozen-tofu-kara-age-with-shio-koji (may not work)

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