Frozen Tofu Kara-age with Shio-Koji
- 1 block Firm tofu
- 1 tbsp Shio-koji (salt-fermented rice malt)
- 1 clove Garlic
- 1 knob Ginger
- 1 dash Soy sauce
- 1 Pepper
- 1 Katakuriko
- 1 Olive oil
- Defrost the frozen tofu.
- It should take about half a day to naturally defrost.
- Gently use your hand or a weight to press down on the tofu to drain it.
- Well-drained tofu makes for a better texture.
- Combine all of the seasoning ingredients into a container.
- Use your hands to break off pieces of the frozen tofu and have it absorb the seasoning ingredients.
- Let it marinate for a while.
- Gently squeeze the tofu, then coat in katakuriko and fry.
- 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)