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Koya-dofu Karaage (Crispy Fried Freeze-Dried Tofu)
Serves 2 · About 25 min
Karaage made with koya-dofu (freeze-dried tofu) instead of chicken. The soaked tofu drinks up a ginger, garlic and soy sauce marinade, then gets shallow-fried in a frying pan. Crispy outside, and the flavorful juice comes out when you bite in. No meat and no egg.
① Soak and cut the koya-dofu→② Let it soak up the marinade→③ Coat with potato starch→④ Shallow-fry→⑤ Drain and serve
What to buy
Dried goods
Vegetables
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🌱 What makes this vegan dish work
This is karaage made without meat. Koya-dofu was chosen because it has a satisfying chew and protein.
- Instead of chicken: koya-dofu. Once soaked, it becomes firm and chewy. It is full of tiny holes, so it soaks up liquid well
- Soak in the marinade: the same ginger, garlic and soy sauce marinade as chicken karaage. Because it drinks up the marinade before frying, juice comes out when you bite in
- Don’t squeeze too hard: leaving a little liquid in keeps it from being dry
- Shallow-fried in a frying pan: just 4 Tbsp oil. No need for a pot full of oil
- The numbers: about 18 g protein and about 369 kcal per person. That’s about 140 kcal less than this site’s Karaage (about 29 g protein, about 506 kcal)
- What to check when you buy: if the koya-dofu comes with a seasoning packet, don’t use it (it may contain bonito or other fish stock). Use soy sauce without added dashi
How to make it
1
Soak and cut the koya-dofu
- Put 4 pieces of koya-dofu in a bowl, pour over lukewarm water to cover, and leave for the time on the package. They float, so press them down with a small plate
- When soft, press each one between your palms to squeeze out the water
- Cut each piece into 4 (16 pieces in all)
How to tell it's doneSoft all the way to the middle, with no hard spots.
Be carefulTwisting tears them. Squeeze by pressing with your palms.
2
Let it soak up the marinade
- In a bowl, mix 150 ml water, 1 1/2 Tbsp soy sauce, 1 Tbsp sake, 1 tsp sugar, 1 tsp ginger and 1/2 tsp garlic
- Add the tofu and leave for 10 min, turning it over now and then
- Squeeze each piece lightly
How to tell it's doneThe cut side is soy-sauce brown right to the middle.
Be carefulIf you squeeze too hard, there’s no juice when you bite in. Stop once it no longer drips.
3
Coat with potato starch
- Put 4 Tbsp potato starch and the tofu in a plastic bag
- Trap some air in the bag, close it, and shake to coat everything
How to tell it's doneEverything is white, with no wet-looking spots.
4
Shallow-fry
- Put 4 Tbsp oil in a frying pan over medium heat and warm it for 1 min
- Shake off extra starch, lay the tofu in, cook 2 min and turn
- Keep turning until every side is golden brown
How to tell it's doneGolden brown all over, and it feels crisp and firm when you tap it with chopsticks.
Be carefulOil can splatter. Lay the tofu in gently, starting from the near side, and keep your face back. Don’t leave the stove while frying.
5
Drain and serve
- Turn off the heat and drain on paper towels
- Plate it and add a lemon wedge
ReadyCrispy outside, and flavorful juice comes out when you bite in.
Be carefulThe oil in the pan stays hot. Don’t move the pan until it cools.
📚 Learn more about this dish
🔪 Cutting & cooking tips
If it didn't work out
It’s hard in the middleIt wasn’t soaked long enough in step 1. Soak for the time on the package and press the middle to check for hard spots.
It’s bland or dryYou squeezed too hard in step 2. Stop once it no longer drips. Squeeze lemon over it when you eat.
The coating comes offYou turned it too soon in step 4. Leave it untouched for 2 min after laying it in.
The oil splattered a lotThere were still wet spots after step 3. Coat until it’s white all over.
The outside burnedThe heat was too high in step 4. Turn it down to medium-low and turn the pieces often.
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