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Tofu Karaage

Keisha
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.
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Prep Time 10 minutes
Cook Time 20 minutes
Marinade Time 1 hour
Course Entree
Cuisine Japanese
Servings 2 Servings

Equipment

  • Tofu press
  • 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
Pro TipIf a recipe calls for it, use a food scale to weigh ingredients in grams for the best results! Use the options below to toggle between cups or grams.

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.

The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.

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