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Another Japanese classic starter that's perfect for a quick snack or appetizer

1 block of soft or medium firmness tofu(soft tofu will have the best texture but is harder to handle)
1 cup of potato starch
- press the tofu with paper towels to absorb excess moisture for about 5 minutes, then cut into the desired shape depending on your serving plate
- Dip into the potato starch and immediately brush off the excess starch. Do not let the tofu sit in the starch for too long or it till start to form a very thick, chewy coating
- Deep fry for about 5 minutes at 170C, then remove and drain on paper towels

Sauce:
1 cup of dashi(or kombu dashi, or vegetable stock if you want it vegetarian)
2 tbsp of soy sauce
1 tsp of mirin/saké
- Mix it all together and serve with the fried tofu, alongside grated daikon, ginger, and spring onion

#vegetarian #tofu #quickrecipes #vegan #japanesefood

55 comments

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