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Tofu with Japanese flavours and crisp ginger
Tofu with Japanese flavours and crisp ginger
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Vibrant Japanese-inspired tofu dish bursting with flavor.
Ingredients:
  • 1 spring onion
  • 80ml (1/3 cup) cooking sake
  • 80ml (1/3 cup) tamari or light soy sauce
  • 80ml (1/3 cup) mirin
  • 1/4 tsp sesame oil
  • 530g packet pressed silken tofu squares, drained
  • 375ml (1 1/2 cups) vegetable oil
  • 3 cloves garlic, thinly sliced lengthwise
  • 2 x 6cm piece ginger, peeled, thinly shredded
  • 100g (2/3 cup) cornflour
  • Finely chopped red chilli, to serve
Instructions:
  • Slice the green part of spring onion thinly and set aside. Finely chop the white part and place it in a saucepan with sake, tamari, mirin, and sesame oil. Simmer over medium heat for 2 minutes, then set aside.
  • Cut the tofu squares in half horizontally. Place them on a tray lined with 4 layers of paper towel, then cover with another 4 layers of paper towel and weigh them down with a chopping board or another tray for 20 minutes.
  • In a wok over medium heat, warm vegetable oil. Add garlic and cook until lightly golden, about 10 seconds. Remove and drain on paper towels. Fry ginger for 20 seconds, then drain.
  • Coat tofu squares generously with cornflour, ensuring every side is covered, then shake off any excess. Deep-fry tofu in batches for 3-4 minutes until golden, and drain on paper towels.
  • Distribute sauce evenly into bowls, place tofu on top, sprinkle with garlic, ginger, and reserved spring onion. Garnish with a touch of chili and serve right away.

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