Ingredients
- 1 Block of FIrm Tofu
- 3 tsp finely grated ginger (paste)
- 2 tsp finely grated garlic (paste)
- 2 tbsp Soy sauce
- 2 tbsp Cooking Sake
- 2 tbsp of Corn Flour or Potato Starch
- Kewpie Mayonnaise
- Siracha Chilli Sauce
- 2 tsp sugar
Method
- Marinade - combine ginger, garlic, soy sauce, cooking sake and sugar in a decent size mixing bowl. Press the tofu block with a tea towel or paper towel to remove surface water and then break into random size chunks and add to the marinade. Marinade for 30 mins or so, turning regularly so all the tofu chunks are evenly coated.
- Siracha Mayonnaise - combine Kewpie with Siracha to taste. If you are not a spice fan you can just have with Kewpie
- Once you are satisfied that the marinade has been well absorbed, drain off excess liquid and add the corn flour or potato starch. I dip each piece in another bowl of corn flour or potato starch prior to adding to the oil for extra crunch. Deep fry for 5 mins or until cooked through. Serve with rice and siracha mayonnaise
Product used in recipe
- Kewpie - Kewpie Mayonnaise
- Obento - Cooking Sake
