Tofu is a common protein source in Japanese cuisine and can be enjoyed on its own to showcase its subtle nutty taste or as a base which allows the other flavors of the dish to shine. This sweet and savory dish highlights Japanese essential ingredients such as soy sauce, sake, mirin and sesame oil.
Cook time: 5 mins | Servings: 2 | Vegan
- 1 block firm tofu (momen) (~300g)
- Flour (Ie starch, cake flour, etc)
- Sesame oil for frying
- 1 tbsp soy sauce
- 1 tbsp sake
- 1 tbsp mirin
- Drain and wash the tofu. Wrap in paper towel and gently squeeze to remove excess water. Dice into bite-size cubes. Sprinkle with flour to coat.
- Fry the tofu in sesame oil over medium heat until it begins to brown. Add the soy sauce, sake and mirin, and mix until coated.
- Sprinkle with katsuobushi, chopped negi or shiso as a topping.
- Add dashi powder to the sauce.
- Use mentsuyu instead of soy sauce and mirin.
- When the tofu is wrapped in paper towel in step 1, gently place a heavy object (Eg pot with water, can of food, etc.) on top to remove more water, creating a firmer texture.