Vegan Tofu Karaage - RECIPE IN THE DESCRIPTION

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Vegan Tofu Karaage by @japan_plantbased_sisters

👇Three Cooking Tips👇

① Cut the tofu with a spoon!
Cutting tofu with a spoon creates an uneven surface with more cut edges, allowing the marinade to sing in quicker to enhance the texture😋

② Mix it up
Firm tofu won’t crumble even when shaken. Shaking helps the flavor to be absorbed evenly! However, if you’re using soft tofu, do not shake it.

③ Refrigerate
Let the tofu sit for at least 30 minutes. This allows the flavors to soak in more. I always leave it in the refrigerator for an hour ☺️

Ingredients
* Firm tofu: 1 block (about 300g)
→If the tofu is very wet, drain it before use.
* Soy sauce: 2 tablespoons
* Water: 1 tablespoon
* Ginger: 1 clove
* Potato starch (katakuriko): as needed
* Oil: as needed (for frying)

Instructions
1. Cut the tofu with a spoon

2. Mix the soy sauce and grate the ginger in a plate.

3. Mix the cut tofu with 2
→If you are using soft tofu, do not shake or mix it too much. I used very firm tofu and was able to mix it. I miss the soft tofu in Japan, but this is delicious too!

4. Refrigerate
If you have time, refrigerate the marinated tofu for 1-2 hours to let the flavors fully absorb.

5. Coat with potato starch
Mix the tofu with the potato starch. If you are using soft tofu, do not shake or mix it too much.

6. Fry
Fry the tofu in hot oil until both sides are crispy and golden brown.

Enjoy your tofu karaage!🙇‍♀️🤍🔥