Tofu Karaage with Ponzu Dip
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 500 g firm tofu, cubed
- 2 tbsp soy sauce
- 80 g cornflour
- 500 ml vegetable oil
- 1 tbsp rice vinegar
- 1 lemon, juiced
- 2 spring onions, sliced
Method
- 1
Press the tofu cubes between kitchen paper for 10 minutes, then toss with 1 tbsp of the soy sauce.
- 2
Toss the tofu in the cornflour until evenly coated, shaking off the excess.
- 3
Heat the vegetable oil in a deep pan or wok to 180C (test with a cube of bread, which should turn golden in about 30 seconds).
- 4
Fry the tofu in batches for 3-4 minutes, turning, until crisp and deep golden on every side. Drain on kitchen paper.
- 5
Mix the remaining soy sauce with the rice vinegar and lemon juice for the ponzu dip.
- 6
Pile the tofu onto a plate, scatter with the spring onions and serve with the ponzu dip.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.