• 4servings
  • 30minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
MineralsNatrium, Calcium, Potassium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 600g silken firm tofu, drained

  2. cornflour, for dusting

  3. vegetable oil, for deep frying

  4. 1 daikon, cut into long thin strips (see tip)

  5. 1 teaspoon black sesame seeds

  6. salt-reduced soy sauce, for serving

  7. lime slices, to serve

Instructions Jump to Ingredients ↑

  1. Place tofu on a rack on a plate. Cover with kitchen paper and place a small weight on top. Allow to drain for 30 minutes to remove excess liquid. Cut each block of tofu into 8 cubes.

  2. Dust tofu with cornflour to coat evenly. Heat oil in a wok or heavy frying pan until a cube of bread sizzles on contact. Deep-fry tofu in batches for 2 minutes each side, until golden and crisp. Remove carefully with a slotted spoon and drain on crumpled kitchen paper.

  3. Serve topped with daikon and sesame seeds. Offer soy sauce for dipping. Serve immediately with lime slices.

  4. Daikon is a long white radish primarily used in Japanese cooking. It has a similar taste to a very young turnip which can be used as a substitute. Use a vegetable peeler for thin long strips.


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