Karaage Tofu (豆腐唐揚げ) Vegan Japanese Fried "Chicken"

By No Recipes · 40 min

Ingredients

Instructions

1. Press the tofu for 1 hour: set it on a wire rack over a tray, put a flat plate on top and weigh it down.
2. Whisk the sake, soy sauce, konbucha, ginger and garlic in a bowl, tear the tofu into bite-sized pieces into it, stir gently to coat, and marinate for at least 30 minutes.
3. Heat 1.5 inches of vegetable oil in a heavy, high-sided pot to 340°F (170°C). Line a wire rack with several layers of paper towel.
4. Drain the tofu, roll each piece in potato starch, shake off the excess and fry, turning now and then for even browning.
5. When the tofu is light brown and crisp (about 5 minutes), move it to a plate. Raise the oil to 355°F (180°C).
6. Return all the tofu to the hot oil and fry until golden brown (another 4 to 5 minutes).
7. Drain the karaage on the prepared rack and serve right away with lemon wedges.

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