1 block (250) traditional withe tofu
2 tbsp cornstarch (mixed with 1/2 tsp salt)
2 cups oil for deep-frying
2 tbsp Japanese light soya sauce
2 tsp Japanese cooking wine
2 tsp chili sauce
100ml vegetarian mushroom stock*
50g finely granted radish
Some crispy shredded nori and coriander leaves
- Steam tofu for 5 minutes, remove and leave to cool. Cut into bite size cube and press lightly to squeeze out the water.
- Coat tofu with cornstarch and salt mixture. Deep-fry in hot oil till crispy,Dish and drain.
- Put tofu into a serving bowl. Pour over sauce mixture, out grated radish, shredded nori and coriander leaves on top. Serve.