Karage Tofu Food

VEGAN TOFU KARAAGE

Steps:

• Rinse the tofu, squeeze it well and pat it dry. Then, dice it into bite-sized cubes and use a knife to round off the edges for a more organic look.
• For the marinade, combine grated ginger, minced garlic, soy sauce, rice vinegar, sesame oil, salt and pepper in a bowl. Coat the tofu with the marinade and let it soak for at least 1 hour in the fridge.
• Roll the tofu cubes in a bowl with starch until they're coated.
• In a pot, heat frying oil to 170°C (340°F), add in 4 tofu pieces and fry them for 1.5 to 2 minutes.
• Once lightly golden, remove the nuggets and transfer them onto a rack lined with kitchen paper.
• Increase the oil temperature to 190°C (375°F) and fry the tofu karaage a second time for 1.5 minutes to 2 minutes.
• Transfer the tofu karaage onto a rack lined with kitchen paper and serve warm with lemon wedges and ponzu sauce for dipping.

KARAGE TOFU

Steps:

• In a medium sized bowl, mix together the soy sauce, garlic, ginger, miran. Place the tofu in the mixture and let sit for 30 minutes.
• Mix the corn flour with the plain flour.
• Take each piece of tofu from the marinade and roll in the flour mixture until it is coated completely.
• Heat the oil to 180 degrees C (350 degrees F) and deep-fry the tofu pieces for 4-5 minutes or until golden brown.
• Dry on a towel and serve, it is amazingly good, enjoy on it's own or with some sesame sauce or ginger sauce for dipping.

KARAAGE (JAPANESE FRIED CHICKEN)

Steps:

• Mix garlic, ginger, soy sauce, sake, mirin, sesame oil, black pepper, cayenne, sugar, and salt in a medium bowl.
• Place chicken in the marinade and mix until thoroughly and evenly coated. Cover and refrigerate for 1 to 10 hours.
• Set up your dredging station: Place a wire rack over a foil-lined baking sheet. Add potato starch to a wide, shallow bowl.
• Remove chicken from the refrigerator. Stir to coat with marinade. Toss 2 or 3 pieces at a time in the potato starch until evenly coated. Shake off any excess starch and place chicken on the wire rack. Repeat to dredge remaining pieces.
• Tap the rack on the baking sheet to remove any loose chunks of starch, then transfer the baking sheet and rack of chicken to the refrigerator for 15 to 30 minutes.
• Heat oil in a deep fryer to 350 degrees F (175 degrees C).
• Without crowding, lower chicken carefully into the hot oil in batches. Fry, tossing occasionally, until cooked through and the outside is crunchy and browned, 3 to 4 minutes. Transfer to a paper towel-lined plate to drain. Repeat with remaining chicken.