DEEP FRIED TOFU RECIPES

Steps:

• Remove the excess moisture from the block of tofu by wrapping it in a clean towel and placing it between 2 cutting boards, let stand for an hour or two.
• Now cut the tofu block into triangle shapes, about two inches long.
• Pour the oil into the wok and heat, when you dip a chopstick into the heated oil and bubbles rise from it the oil is ready for use.
• If the oil smokes it is too hot.
• Using the wok's spatula, slide the tofu triangles one at a time into the hot oil.
• Fry on both sides until golden brown.
• Scoop the triangles out of the wok and allow them to drain on the wok's draining grill (or place on paper towels).
• Once the triangles are drained and cool, it's a good idea to give them a second deep frying.
• This deepens their golden color and makes them nice and crisp.
• Place once again on the grill to drain and cool.
• The final step requires that you place the fried tofu triangles in a colander and run very hot water over them. I put the colander in the sink and allow the hot water from the faucet to run over the tofu, while I simultaneously pour boiling water from a pot over the triangles. This hot water bath completely leeches all remnants of oil from the tofu, resulting in tofu that you would never imagine as having been deep fried.
• Pat dry the tofu and serve with rice or noodles and a little shoyu, or use the fried tofu in another recipe.

Steps:

• Remove the firm tofu from its package and place it in a tofu press. Secure the lid and leave the block to press for 15 mins, then remove the tofu from the press and continue preparation.
• Cut the drained tofu block into 1-inch cubes and set aside. 
• Place your sauce ingredients in a small saucepan - dashi, soy sauce, mirin, and coconut sugar. Heat the broth ingredients over medium heat, stirring occasionally. Bring your broth ingredients to a boil, then turn off the heat and set the broth aside.
• Place your canola or cooking oil in a frying pan or pot with deep sides. You’ll want 3 inches of oil in your pan, with at least another 3 inches of space at the top - never fill your pan more than halfway when deep-frying. Heat the oil over medium-high heat until it reaches 330°F. 
• Once the canola or cooking oil is up to temperature, place the katakuriko onto a flat tray or plate. Take each tofu cube and dip it in the katakuriko, dusting off any excess with a small basting brush. 
• Once you have 4 tofu cubes dusted, it’s time to start frying. Carefully place your tofu pieces in the oil and cook for 2 mins. Use a strainer skimmer to gently flip the tofu over, cooking for another 2 mins.
• Remove the tofu cubes from your oil and place on a paper towel-lined plate to drain. Continue frying, 4 pieces at a time, until all of your soft fried tofu is ready!
• Place your fried tofu in a serving bowl with a drizzle of broth and a sprinkle of each topping - daikon, green onion, fresh ginger, Shichimi Togarashi, and white sesame seeds.
• Serve and enjoy your fried tofu!