Japanese Tofu Recipe

Name: Japanese Tofu Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian, Japanese
Ingredients: Approx. 200g extra firm hard tofu; 4 teaspoons fermented soy sauce; 1/2 teaspoon 5-spice powder Sichuan pepper, star anise, fennel, cinnamon, and ginger; 3 cloves of garlic; Approx. 1/2 cup cornstarch; 2 tablespoons of wheat flour; 2 tablespoons of rice flour; 2 tablespoons cornstarch cornstarch; Approx. 1/2 cup thick panko breadcrumbs; olive or sunflower oil for frying; 1 teaspoon sesame oil; 1 teaspoon dark brown miso; 1 tablespoon tomato sauce or tomato sauce; 1 tablespoon of rice vinegar; 1/4 of cup of the tofu marinade; 1 teaspoon of cornstarch dissolved in 3 tablespoons of water

13 steps

Prep:10minCook:20min

There are nearly limitless ways to make and prepare tofu, and this is one of my favorites. I get hungry just thinking about these tofu fillets that are crispy on the outside and tender on the inside, their sauce, and serving it with rice or a curry. I've posted similar recipes before, such as Milanese, but this one is a little different.

Updated at: Thu, 17 Aug 2023 10:00:07 GMT

Ingredients

1 servings

200ghard tofu

extra firm

4 teaspoonssoy sauce

fermented

½ teaspoon5-spice powder

sichuan pepper, star anise, fennel, cinnamon, and ginger

3cloves of garlic

½ cupcornstarch

2 tablespoonswheat flour

2 tablespoonsrice flour

2 tablespoonscornstarch

½ cuppanko breadcrumbs

thick

olive oil

or sunflower, for frying

1 teaspoonsesame oil

1 teaspoonbrown miso

dark

1 tablespoontomato sauce

or tomato sauce

1 tablespoonrice vinegar

¼ cuptofu marinade

1 teaspooncornstarch

dissolved in 3 tablespoons of water

Instructions

Step 1

Chop the garlic cloves finely.

Step 2

Cut the tofu into thick slices and place them in a container large enough to hold all of them.

Step 3

Spread the soy sauce on top of each of them and sprinkle with the garlic. Season with the 5-spice powder.

Step 4

Only enough water to cover it.

Step 5

Cover the container and set it aside in a cool place for at least 4 hours to marinate (you can leave it overnight in the fridge).

Step 6

Prepare three breading containers. Put the cornstarch in one of them. In a separate bowl, gradually combine the wheat, rice, and corn flours with the water until the mixture is more liquid than creamy. Place the panko in the third container.

Step 7

Drain the tofu but save the marinade; it will be used as the sauce.

Step 8

Pass the tofu through the cornstarch first, then the liquid mixture, and finally the panko. Go ahead and leave them on a plate.

Step 9

In a saucepan, heat plenty of oil for frying. It must reach 175oC. Try adding a piece of panko; if it simply falls into the oil and crackles and fries, it's ready. If it sinks, you'll still have some. If it's roasted quickly, the oil will be too hot.

Step 10

Fry the katsu tofu until golden brown on both sides, then transfer it to a wire rack to drain any excess oil. Then, if desired, place them on kitchen paper for a few minutes.

Step 11

Heat the sesame oil in a saucepan over medium heat for the sauce. Fry everything together, including the miso and tomato. Stir in the vinegar and marinade until the miso is completely dissolved.

Step 12

When it begins to boil, add the starch dissolved in water and stir rapidly. Turn off the heat and remove it when it has thickened slightly.

Step 13

When ready to serve, drizzle this sauce over the katsu tofu and garnish with chopped spring onion or chives.

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