Karaage is one of the most popular homemade main dishes in Japan. Usually, it is made with chicken, but I am here to share with you a tofu version. Yes, you can make the Japanese favorite with tofu! It is crispy on the outside and juicy and aromatic on the inside. It’s delicious and easy to make and doesn’t require a ton of ingredients. If you love Japanese food as much as I do, this is gonna curb your cravings. Top it off with some vegan mayo (or if you can find vegan kewpie), drizzle with a bit of lemon and serve it with rice, and you got yourself a delicious meal!
I was inspired by making this tofu karaage when I went to Japan in 2019 with my then-boyfriend, now-husband. We went on an Japanese vegan food excursion and found a highly rated restaurant in Shibuya. They had a delicious karaage, it was so close to the real thing, I wanted to go back for more. The only thing is, they used faux meat, and let me tell you, they make faux meat really well over there. The texture is out of this world. However, for this recipe, I didn’t want to use faux meat. I wanted to make it easy and use a vegan protein that is available in most places, TOFU.
Why tofu? Well, we all know tofu is pretty plain on it’s own. But that makes it the perfect base because it will soak up any flavors you mix it with. And this recipe is no different, but you will need to marinate it, and the longer you marinate it, the more flavorful it will be. I like to marinate mine for an hour, but if you’re short on time you can do it for 30 minutes, or even overnight! Keep it easy for yourself and adjust it to work with your schedule!
Top Tips:
- Using potato starch. Potato starch produces a light and much crispier texture than corn starch. BUT if you can’t find potato starch, you can always use corn starch.
- Make sure that the oil is hot enough, specifically a stable 350° Fahrenheit. I suggest using a food thermometer for more accuracy. The higher the temperature the less oil is absorbed by the food and the crispier the result. When your oil isn’t hot enough, it will become greasy, limp, and unappealing. If your oil is TOO hot, it will brown too quickly, and could possibly burn.
- Another way to check without a thermometer is to take one end of a wooden skewer or wooden spoon and dip it in the oil. If you see bubbles forming around the skewer and start to float up, your oil is ready. If it’s bubbling vigorously, the oil is too hot, reduce the heat and try again.
- Fry in small batches! Do not overcrowd the pot. This could cause the temperature of the oil to drop and they will not cook properly.
- Dust the tofu with cornstarch only if you are ready to fry right away. The potato starch can soak up the liquid if you allow it to sit, causing it to become gooey and sticky. So dust and fry right away.
If you tried this recipe, let me know what you think in the comments below. You can also share it with me on Instagram, just tag @flouredframe. I would love to see your recreations! Happy cooking!
📖 Recipe
Tofu Karaage
Equipment
- Mixing bowls
- Large cooking pot
- Spider strainer or tongs
- Wire cooling rack to drain the excess oil
- Small rimmed baking sheet to catch the excess oil
- Serving plate
Ingredients
- ½ block Firm tofu
- 3 teaspoons Grated ginger
- 3 Garlic cloves (grated)
- 3 tablespoons Soy sauce
- 3 tablespoons Sake
- 3 tablespoons Mirin
- ½ teaspoon Black pepper
- ½ cup Potato starch (sub for cornstarch)
- Frying oil
Instructions
- Press tofu until most of the liquid is gone, about 30 minutes.
- Combine the ginger, garlic, soy sauce, sake, mirin, and black pepper into a small mixing bowl. Set aside.
- After 30 minutes, tear the tofu. This will create a more “organic” look rather than cutting it into cubes. Marinate tofu for 30 minutes to an hour. The longer you marinate the tofu, the more it’ll soak up the flavors!
- While you wait, heat the oil to 350° Fahrenheit or over medium heat in a large pot. Before you start frying, make sure the oil is at the right temperature. (See notes).
- When the oil is ready, work in batches, dust the tofu in potato starch and carefully fry the tofu. Do not all the tofu sit in the potato starch as it will soak up the liquid from the tofu, and it will be gooey and sticky. Fry for 5 to 6 minutes or until golden brown fully cooked. Do 2 to 3 batches depending on the size of the frying pot.
- With a spider strainer or tongs, remove the tofu from the oil and place over a wire cooling rack with a baking tray underneath to catch the oil dripping.
- Serve immediately on a plate with a couple of lemon wedges, rice, and vegan mayonnaise (or if you can find vegan kewpie mayo, the better). Enjoy!
Notes
- I like using potato starch because it gives a better crisp, it is lighter and crispier than cornstarch, but you can totally substitute cornstarch for it.
- To check the heat of the oil, use a food thermometer, or use the end of a wooden skewer and dip it in the oil. If you see bubbles forming around the skewer and start to float up, your oil is ready. If it’s bubbling vigorously, the oil is too hot. Reduce the heat and try again. Make sure it is at a steady 350° Fahrenheit. If the temperature is too high, lower the heat.
- If you try to fry when your oil is not ready, the food will soak up all the oil and it will result in a really greasy end product.
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