Homemade Atsuage (Soft on the inside, crispy on the outside)

• 1 block Firm tofu
• 1 Daikon radish
• 1 Ginger

1. In a shallow container, place a rack on the bottom, and place the firm tofu wrapped with a kitchen cloth on top.
2. On top of the tofu, place a weight (in the photo, I placed a cup filled with 300 ml of water), and set aside to drain excess water for about 20 minutes.
3. The thickness of the drained tofu should be about 3/5 it's original size.
4. You could use paper towels instead of a kitchen cloth for the process.
5. Wipe off any excess water on the surface of the tofu with a paper towel, heat the oil to 180-200C, and deep-fry until all sides are crispy.
6. Once the atsuage is golden brown, transfer to a rack to drain excess oil and let it cool.
7. Transfer to a plate, serve with condiments, and enjoy.
8. Drizzle on kombu ponzu or soy sauce to taste.

tofu, radish, ginger

Taken from cookpad.com/us/recipes/152005-homemade-atsuage-soft-on-the-inside-crispy-on-the-outside (may not work)