Gourmet Inspired Tip: For best results, you want soft silken tofu, but it can be a little difficult to manage. Do what you can to leech the water out of the pieces before cooking. As I was short on oil, I used about 1/2 cup of peanut oil in a small pan and shallow fried the pieces on both sides.
500 g silken tofu
2 cups Corn flour, enough to coat your tofu pieces
1 tbs rice wine vinegar
1 tbs Japanese rice seasoning (I had Tamago Nori – egg and seaweed)
1 green onion, finely chopped
Sesame oil to taste
Soy sauce to taste
Frying oil (ie peanut or canola)
caCarefully slice your tofu into pieces about 1 cm x 2 cm thick. Wrap them in a paper towel or tea towel to leech out the moisture. Leave them for about 20 minutes and change the wrap at least once.
- Coat your tofu pieces liberally in corn flour.
- Heat oil in a frying pan to about 170 degrees. When the pan is hot enough, gently lower your tofu pieces into the hot oil and deep fry for about 3-4 minutes until the sides are just starting to brown. Remove and let cool on plate.
- Mix dashi soup stock and pour over fried tofu. Top with rice seasoning and green onions and finish with sesame oil and soy sauce. Serve immediately to enjoy that hot silken goodness.