See recipe in the recipe file
A pinch of Sakai Shoten Hongarebushi flakes
1 Spring onion – finely sliced
Gently cut the soft tofu into 1inch cubes and arrange the cubes on paper towels to drain for at least 20 minutes. Make sure you flip the cubes and change the paper.
Mix the sauce ingredients and heat gently. Keep warm until your tofu is fried.
Heat oil to 190C for frying.
Lightly dredge the tofu pieces in the cornflour and add to the hot oil.
Fry until golden, turning once.
Remove and drain on paper towels.
Put the tofu in a dish, pour the warm tentsuya and top with garnish if desired.
Enjoy immediately!
Draining the tofu helps it fry up crisp.
You don’t need to immerse the tofu in the oil, the oil only needs to come up at the half-
waypoint of the tofu.
if you’ve never fried tofu before, you might be more comfortable using medium tofu as
soft tofu is very delicate and falls apart easily
Ingredients
Directions
See recipe in the recipe file
A pinch of Sakai Shoten Hongarebushi flakes
1 Spring onion – finely sliced
Gently cut the soft tofu into 1inch cubes and arrange the cubes on paper towels to drain for at least 20 minutes. Make sure you flip the cubes and change the paper.
Mix the sauce ingredients and heat gently. Keep warm until your tofu is fried.
Heat oil to 190C for frying.
Lightly dredge the tofu pieces in the cornflour and add to the hot oil.
Fry until golden, turning once.
Remove and drain on paper towels.
Put the tofu in a dish, pour the warm tentsuya and top with garnish if desired.
Enjoy immediately!
Draining the tofu helps it fry up crisp.
You don’t need to immerse the tofu in the oil, the oil only needs to come up at the half-
waypoint of the tofu.
if you’ve never fried tofu before, you might be more comfortable using medium tofu as
soft tofu is very delicate and falls apart easily
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