Fried Tofu

Melon salad with fresh mint and peanuts 553 of 657 Nectarine and Mango Salad

Kikkoman Sauces 653

Category 633

Ingredient 584

Videos 90

World Cuisines 196

Specials 608

Naturally Brewed Soy Sauce Main courses Vegetables Japanese Japanese fusion Spring Summer Autumn Winter

1 pc Tofu
120 ml Fish stock dashi
40 ml Mirin
40 ml Kikkoman Naturally Brewed Soy Sauce
80 g White radish
10 g Ginger
1 pc Spring onion
Small green pepper for garnishing
Wheat flour for sprinkling
a pinch Seven spices shichimi or chilli
Oil for deep frying

Preparation

Wipe tofu and remove the moisture, cut into bite-sized cubes. Grate white radish and squeeze out the water. Grate ginger. Chop spring onion into thin rings, rinse and dry.

Prepare the sauce: put mirin into a pan and bring to the boil. Add fish stock dashi and Kikkoman Naturally Brewed Soy Sauce, mix and warm up. Coat tofu with wheat flour (or potato starch) and fry on deep oil at 170°C (preheat). Fry green pepper as well.

Put cubes of fried tofu and peppers in small deep bowls, garnish with grated radish, ginger and spring onions. Pour some hot sauce into each bowl (half of height of tofu) and sprinkle all with chilli. Serve hot.