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Remove the excess water out of the tofu by wrapping it in a paper towel and leaving it for about 20 minutes with a weight over the tofu.
Cut the tofu 1.2inch x 1.6inch x 0.8inch (3cm x 4 cm x 2cm) *3
Heat oil in a deep frying pan to 170°C.
When the oil is ready, place the katakuriko onto a flat tray and dip each tofu into the katakuriko and dust off excess with a brush. *4
Deep-fry 4 pieces of the tofu at a time for a few minutes.
Take deep fried tofu pieces out of the oil and leave it on a paper towel to drain the excess oil.
Make the sauce by putting all the ingredients into a sauce pan.
Over a medium heat, bring the all broth ingredients to boil, then turn the heat off and set aside.
Place the fried tofu into a serving bowl and top with the toppings then pour the sauce over the top.