Deep-Fried Tofu

For the deep-fried tofu recipe, squeeze the water out of the cheese by wrapping the tofu in a paper towel and placing a cutting board or plate on top. Under heated tofu must be kept for half an hour, until all excess liquid is absorbed into the paper. While the tofu is under pressure, you can prepare the sauce.

Pour dashi broth into a saucepan, add soy sauce, mirin and salt. Mix everything well and cook for 5 minutes over medium heat, and then remove and set aside.

When the paper absorbs the liquid, cut the tofu into sticks weighing approximately 35-40 g. Bread the cut tofu into pieces in flour and deep-fry until golden brown. After frying, take out the tofu and put it on a paper towel.

Divide the finished tofu into portioned plates, 2 pieces per serving, and gently pour the warmed sauce on the side. Finely grate the ginger, squeeze and form into small balls. Put the ginger balls on the cheese, sprinkle with finely chopped onions and serve the dish hot to the table.