Tofu karaage is a crispy Japanese-style fried tofu dish that’s golden on the outside and soft inside.
Marinated in a savory soy-ginger sauce and coated with potato starch, it’s simple yet addictive.
Perfect as a main dish, appetizer, or even in bento boxes!
Table Of Contents
Ingredients
- Firm tofu: 1 block (about 300g)
→If the tofu is very wet, drain it before use. - Soy sauce: 2 tablespoons
- Water: 1 tablespoon
- Ginger: 1 clove
- Potato starch (katakuriko): as needed
- Oil: as needed (for frying)
InInstructions
- Cut the tofu with a spoon
- Mix the soy sauce and grate the ginger in a plate.
- Mix the cut tofu with 2
→If you are using soft tofu, do not shake or mix it too much. I used very firm tofu and was able to mix it. I miss the soft tofu in Japan, but this is delicious too! - Refrigerate If you have time, refrigerate the marinated tofu for 1-2 hours to let the flavors fully absorb.
- Coat with potato starch Mix the tofu with the potato starch. If you are using soft tofu, do not shake or mix it too much.
- Fry Fry the tofu in hot oil until both sides are crispy and golden brown.
VIDEO: Watch How to Make It
https://www.instagram.com/p/C7eB_YkJtEC
Point
- Some soy sauces already contain water. We use soy sauce without water, so adjust the taste as needed. ☺️
- Drain the tofu well before cooking to prevent it from falling apart and to crisp up nicely.
- Coating with potato starch gives the tofu a satisfying crispy texture.
- Let the tofu sit undisturbed in the pan to develop a good sear.
- Pan-frying works too—cook both sides at medium heat until golden and crunchy.
