Fried Tofu
HB-16155 · Hand-built original · Korean
Potato-starch-coated tofu fried until all six sides are crisp, served in a shallow pool of tsuyu sauce. Grated radish, bonito flakes, and green onion crown each piece.
KoreanAppetizerVegetarianVeganGluten-freeDairy-freeEgg-freeLow-Sodium
Main ingredient: tofu
Pairs well with: steamed rice, miso soup, seaweed salad, grilled fish
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 1/2 block tofu
- 2 to 3 tablespoons potato starch
- 7.1 oz radish
- 2 stems green onion
- 3.4 fl oz water
- 1.7 fl oz tsuyu
- 1 handful bonito flakes
Method
- Chop the green onions finely.
- Peel and grate the radish, soak the gratings in cold water for 5 minutes, then drain and squeeze them firmly dry.
- Cut the tofu into 2 large pieces and pat the surfaces dry with a paper towel.
- Roll the tofu pieces in the potato starch until evenly coated on every face.
- Fry the coated tofu over low heat, turning until all 6 sides cook evenly and crisp.
- Let the fried tofu rest briefly to drain and cool a little.
- Stir the water and tsuyu together into a sauce.
- Pour a shallow layer of sauce into a bowl and set the fried tofu in it.
- Top the tofu in order with the grated radish, bonito flakes, and green onion.
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).