Make sure to remove all the wetness on tofu before coating with potato starch. It will be crispy outside and soft inside!
Ingredients
1 pack of tofu (about 300-400g), cut in 6-8 pieces
Potato starch
3-4 tablespoons of oil (for frying)
For sauce,
1 cup of dashi soup (1 water and 2 teaspoons of hondashi powder can work)
1.5 tablespoon of soy sauce
1.5 tablespoon of mirin
chopped green onion, grated ginger, grated Daikon radish for garnish
Instruction
1.Get ride of water of tofu as much as possible.
Method1- Cover all tofu pieces with a kitchen paper and place them on flat surface (dinner plate or a square baking pan etc). Place about 500g weight (I usually use a small pet bottle with 500ml water) on top of tofu. Leave them about for 30 mins in a fridge. You will find the water coming out.
Method2- Cover all tofu pieces with a kitchen paper and place them on a plate. Mocrowave for about 1.5-2 mins.
2. With a kitchen paper, gently wipe all the wetness on tofu.
3. Coat tofu pieces with potato starch.
4. Prepare oil in a small-mid fry pan, 3 tablespoons of oil. Heat the oil, and start frying tofu, cooking every surface. If there is no oil left, add 1-2 tablespoons of oil again to make sure all surfaces become light brown. When cooked, leave the tofu on a kitchen paper on a plate to remove excessive oil.
5. Prepare sauce. In a small pot, add all ingredients of sauce; dashi soup, soy sauce and mirin, and cook until it is boiled. Turn off the heat. If you like strong taste, change to 2 tablespoons of soy sauce and mirin instead of 1.5. If you like light taste,change to 1 tablespoon of soy sauce and mirin instead of 1.5.
6. Place fried tofu on a bowl, and pour the sauce (5) over the tofu. Garnish with green onion, grated ginger and Daikon as you wish.