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

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)