|Crispy Japanese Tofu Bites
- 2 tablespoons mirin
- 1/3 cup light sodium soy sauce
- 2 tablespoons water (adjust for tasting)
- 2 tablespoons light cane sugar
- 2 tablespoons grated daikon
- 1 tofu, cut into bite size squares
- potato flour or corn starch for coating
- oil for frying
- chopped green onion
- grounded white pepper
- japanese seven flavor chili pepper (any chili pepper is fine)
- 1 teaspoon grated ginger (for each tofu)
the mirin until the smell of alcohol has evaporated, about 2 min; add
the soy sauce and water until boiling, add the sugar and let it simmer
in the lowest fire until it is reduced and syrupy, about 5-8 minutes.
Dab a drop onto tongue and adjust with a tsp of water at a time if it is
too salty, take off heat and let it cool completely; add the grated
daikon and mixing it well, set aside.
the tofu block into cubes; wrap around layers of paper towels and let
it sit from 30-60minutes. The paper towel should be well-soaked. In the
meantime, grate ginger, and chop green onions, setting it aside.
1 inch of oil in a pan until 375; coat the tofu generously in potato
starch and fry it until all sides are golden brown. Delicately scoop out
the middle of the tofu and set aside for future use if desired.
put a tsp of grated ginger in the middle, a tsp of caramelized soy
sauce mix, topped it generously with green onion, grounded white pepper
and chili pepper. Option: serve with a side of pickled cabbage and a
dash of red chili sauce.
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Recipe and photo by Food52 user FrancesRenHaung
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