Ingredients
| Sl No | Description | Quantity | Macros split | |
|---|---|---|---|---|
| 1 | –6 oz soft tofu | 6 oz | 135 kcal15g protein · 5g carbs · 8g fat | Buy |
| 2 | Potato starch | 0 g | — | Buy |
| 3 | Oil for deep frying | 0 g | — | Buy |
| 4 | dashi | 0.5 cup | 6 kcal1g protein · 1g carbs · 0g fat | Buy |
| 5 | light soy sauce | 2 tbsp | 16 kcal2g protein · 2g carbs · 0g fat | Buy |
| 6 | mirin | 1.5 tbsp | 53 kcal0g protein · 12g carbs · 0g fat | Buy |
| 7 | Green onions | 0 g | — | Buy |
| 8 | Grated ginger | 0 g | — | Buy |
| 9 | Grated daikon | 0 g | — | Buy |
Directions
Cut the soft tofu into rectangular pieces about 1 inch thick.
Arrange the layers on rack with paper towels and leave for 10–15 minutes to drain. Change the paper and turn over the slices.
In pan, mix sauce ingredients, and heat in a pan until boiling. Turn off the heat.
Sprinkle starch on a plate. Arrange the tofu slices on it. Sprinkle more starch over the tofu.
Heat the oil to 355°F (180°C) for deep frying.
Pat any excess starch off the tofu slices and slide them into the hot oil, one by one. Don't add too many slices at once, because the tofu lowers the oil temperature. Fry until golden, turning once.
Remove and drain on paper towels.
Arrange the tofu in a dish, and pour the sauce over top. Top with a mound of grated daikon (radish), a bit of grated ginger, and sliced green onions.
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