These super crispy tofu karaage bites are the perfect starter to a Japanese dinner.
Drizzle them with lemon or dip them in ponzu sauce and savour them whilst piping hot — simply irresistible.
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.
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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 30 minutes to 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.